Wild Rice Goose and Other Dishes of the Upper Midwest
Best Regional Special Interest Books, Best Books for Middle School Audiences, selected by the American Association of School Librarians
Best Regional General Interest Books, selected by the Public Library Reviewers
“John Motoviloff possesses an unequaled breadth of knowledge in combining regional hunting and fishing. His enthusiasm for the subject leads to equally enthusiastic, indeed sometimes lyrical, prose.”
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.
“A soulful hunter's and fisherman's cookbook covering fish, small game, upland birds, waterfowl, and big game. There is a nice balance between pages of recipes that may give you some original ideas in the kitchen with discussion of the nature and history of the region's wild game.”
—Gray’s Sporting Journal
“The recipes recall the kind of thing Grandma had in her box of faded index cards.”
“Motoviloff digs deeply into hunting, fishing, and foraging culture to provide unique insight into local and often underutilized and misunderstood food resources.”
—James Norton, coauthor of The Master Cheesemakers of Wisconsin
“A must-have addition to the outdoorsman’s home or cabin kitchen bookshelf. Motoviloff knows his stuff—and his stuffing. Wild Rice Goose offers a culinary sampler of the wild bounty of the Upper Midwest, along with just enough advice to help the budding hunter-gatherer collect and prepare the fruits of our lands and waters.”
—Dan Small, host of Outdoors Radio and coauthor of The Wild Harvest Cookbook
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LC: 2013033114 TX
152 pp. 7 1/2 x 9 1/4
6 b/w illustrations