This is your guide to cooking wildfoods that you can hunt, fish, or forageaor buy from a growing number of wildfoods vendorsain the Upper Midwest. Youall savor treasured recipes like Rabbit Pie, Venison Stew, Orange Pheasant, Morel Mushroom Scramble, and Cathyas Plum Lake Bluegill. Youall also discover a wealth of dishes reflecting the regionas ethnic richesafrom 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. Youall find here: ac more than 100 recipes for wildfoods from asparagus to venison ac sidebars on regional foods, specialty preparations, and folk history ac tips on finding and cleaning game, fish, and wild edibles ac advice on freezing and drying ac 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 cakesain 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|