Wild Rice Goose and Other Dishes of the Upper Midwest

Wild Rice Goose and Other Dishes of the Upper Midwest

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This is your guide to cooking wildfoods that you can hunt, fish, or foragea€”or buy from a growing number of wildfoods vendorsa€”in the Upper Midwest. Youa€™ll savor treasured recipes like Rabbit Pie, Venison Stew, Orange Pheasant, Morel Mushroom Scramble, and Cathya€™s Plum Lake Bluegill. Youa€™ll also discover a wealth of dishes reflecting the regiona€™s ethnic richesa€”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. Youa€™ll find here: a€c more than 100 recipes for wildfoods from asparagus to venison a€c sidebars on regional foods, specialty preparations, and folk history a€c tips on finding and cleaning game, fish, and wild edibles a€c advice on freezing and drying a€c a list of Upper Midwest wildfoods vendors.work well, if you can find one. ... Many fish cooks, myself included, feel keeping the head on adds flavor. ... Once the fish is gutted, you can choose whether to fry it up and let folks eat right to the bone, or to simmer it for a soup or fish cakesa€”in which case the meat ... Fish will last two or three days on ice or in the refrigerator.

Title:Wild Rice Goose and Other Dishes of the Upper Midwest
Author:John G. Motoviloff
Publisher:University of Wisconsin Pres - 2014-07-08


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