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Wild Rice Goose and other Dishes of the Upper Midwest

$24.95
This is your guide to cooking wildfoods that you can hunt, fish, or forage—or buy—in the Upper Midwest.
Maker: UW Press
Availability: In stock
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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.

Inside:

  • 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

Details

  • Paperback
  • 152 pages
  • 7.5" x 9.25"
  • Publication Date: 2014. University of Wisconsin Press

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.

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.

Inside:

  • 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

Details

  • Paperback
  • 152 pages
  • 7.5" x 9.25"
  • Publication Date: 2014. University of Wisconsin Press

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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