Wild Rice Goose and Other Dishes of the Upper Midwest

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. 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 "This is your guide to cooking wild foods that you can hunt, fish, or forage--or buy from a growing number of wild foods vendors--in 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 riches--from Hassenpfeffer to savory Pierogies with Oyster Mushrooms, from flaky-crusted Goose Tortiere to Catfish Curry."--Amazon