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This is your guide to cooking wildfoods that you can hunt, fish, or forage--or buy from a growing number of wildfoods vendors--in the Upper Midwest. You'll savor treasured recipes like Rabbit Pie, Venison Stew, Orange Pheasant, Morel Mushroom Scramble, and Cathy's Plum Lake Bluegill. You'll also discover a wealth of dishes reflecting the region's ethnic riches--from 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.
You'll 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. Best Regional Special Interest Books, selected by the American Association of School Librarians Best Regional General Interest Books, selected by the Public Library Reviewers
Author: John G. Motoviloff
Binding Type: Paperback
Publisher: University of Wisconsin Press
Published: 07/08/2014
Pages: 184
Weight: 0.72lbs
Size: 9.24h x 7.52w x 0.46d
ISBN: 9780299299040
About the Author
John G. Motoviloff is a hunter, fisher, forager, and writer. He's out in the field more than 100 days a year and shares his kitchen expertise in wildfoods-cooking workshops throughout the region. He's the author of the books Wisconsin Wildfoods and Fly Fisher's Guide to Wisconsin and Iowa. Motoviloff lives in Wisconsin, where he splits his time between Madison and a timber-frame cabin in the Kickapoo Valley.
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.
You'll 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. Best Regional Special Interest Books, selected by the American Association of School Librarians Best Regional General Interest Books, selected by the Public Library Reviewers
Author: John G. Motoviloff
Binding Type: Paperback
Publisher: University of Wisconsin Press
Published: 07/08/2014
Pages: 184
Weight: 0.72lbs
Size: 9.24h x 7.52w x 0.46d
ISBN: 9780299299040
About the Author
John G. Motoviloff is a hunter, fisher, forager, and writer. He's out in the field more than 100 days a year and shares his kitchen expertise in wildfoods-cooking workshops throughout the region. He's the author of the books Wisconsin Wildfoods and Fly Fisher's Guide to Wisconsin and Iowa. Motoviloff lives in Wisconsin, where he splits his time between Madison and a timber-frame cabin in the Kickapoo Valley.
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