An ice fishing disaster ended with the perfect consolation prize

By V. Paul Reynolds

Looking back through my years in the outdoors, I can recall just one thoroughly calamitous ice fishing trip. Still, before it was over, there was a silver lining — a redemptive interlude that sticks with me to this day.

It happened at Seboeis Lake in late February.

A February thaw had set in and, after a good day of fishing, we were heading down the lake at dusk on our way back to camp.

That’s when we hit the slush fields.

Hidden beneath a crust of snow on the ice were pockets of water. Our snowmobiles, towing heavily loaded tote sleds, broke through the crust. We gunned the machines trying to break free and climb back onto the surface crust. No joy. 

Soon the snowmobiles and slush-covered tote sleds ground to a halt. We were bogged down in ice water and slush and going nowhere.

In time, with a team effort, we managed to free the slush-coated sleds and snowmobiles and drag our exhausted, water-soaked bodies out of that slush-field hell.

Later that evening, back at camp with a warming fire, an Irish coffee and a steaming bowl of homemade scallop stew, we were reminded that the best part of ice fishing is what comes after — the toddy, the food and the warm camp.

What is it about hard work and physical discomfort that makes good food such a memorable experience? Scallop stew has not — and never will — taste as good as it did after that punishing day struggling through the slush fields of Seboeis Lake.

There is philosophy in a well-made soup: it does not persuade, it consoles.

Next to scallop stew, a well-made venison stew fills the bill after a hard day in the Maine outdoors. The recipe follows in case you are planning an ice fishing trip and want to bring along a consolation prize.

Papa’s Venison Stew

Ingredients

1 to 2 pounds chunked wild meat
1 cup flour (seasoned with salt and pepper)
1 packet McCormick pot roast seasoning mix
8 to 10 baby potatoes
½ large sweet onion, chopped
1½ cups low-sodium beef broth
1 package baby carrots
3 dashes Worcestershire sauce

1 tablespoon sugar
1 teaspoon minced garlic
1 teaspoon lemon juice
¾ cup red wine

Directions

Place the meat in a large zip-lock bag with the seasoned flour. Shake the bag until the meat is evenly coated.

Heat a large cast-iron frying pan with olive oil and a small amount of butter. Brown the meat on both sides over medium heat.

Transfer the browned meat to a large crock pot.

Deglaze the frying pan with 1 cup of very hot water and pour the drippings over the meat in the crock pot.

Mix the pot roast seasoning with 1 cup of hot water and add it to the crock pot. Add the potatoes, onion and carrots.

Stir in the Worcestershire sauce, sugar, garlic, lemon juice, red wine and beef broth. Add additional hot water if needed so the liquid just covers the meat and vegetables.

Cook on high for 7 to 8 hours.

The author is editor of the Northwoods Sporting Journal. He is also a Maine Guide and host of a weekly radio program “Maine Outdoors” heard Sundays at 7 p.m. on The Voice of Maine News-Talk Network. He has authored three books. Online purchase information is available at www.sportingjournal.com, Outdoor Books.