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. 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 and Other Dishes of the Upper Midwest 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.
Motoviloff shares more than 100 recipes for wild foods 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 wild foods vendors. This book shares a breadth of knowledge that is essential for hunters and outdoorsmen and women alike to have at their side.