Wild Rice Goose And Other Dishes Of The Upper Midwest
Wild Rice Goose And Other Dishes Of The Upper Midwest

Wild Rice Goose And Other Dishes Of The Upper Midwest

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University of Wisconsin Press
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This is your guide to cooking wildfoods that you can hunt, fish, or forageor buy from a growing number of wildfoods vendorsin the Upper Midwest. Youll savor treasured recipes like Rabbit Pie, Venison Stew, Orange Pheasant, Morel Mushroom Scramble, and Cathys Plum Lake Bluegill. Youll also discover a wealth of dishes reflecting the regions ethnic richesfrom Hassenpfeffer to savory Pierogies with Oyster Mushrooms, from flaky-crusted Goose Tortiere to Catfish Curry.
Wild Rice Goose also revives overlooked dishes popular in times past. If you have carp, redhorse, smelt, or turtle, dandelion greens or mulberries, you can turn these humble finds into tasty treats with tips from experienced fishermen and foragers. Cooks will appreciate the clear, kitchen-tested recipes, and fans of sporting literature will enjoy the lyrical writing.
Youll find here:
more than 100 recipes for wildfoods from asparagus to venison
sidebars on regional foods, specialty preparations, and folk history
tips on finding and cleaning game, fish, and wild edibles
advice on freezing and drying
a list of Upper Midwest wildfoods vendors.

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