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Summary
Summary
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.
Best Regional Special Interest Books, selected by the American Association of School Librarians
Best Regional General Interest Books, selected by the Public Library Reviewers
Author Notes
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.
Table of Contents
Preface | p. xi |
Introduction | p. xiii |
Big Game | |
Red-Wine Marinated Venison Steaks | p. 6 |
Best Venison Burgers | p. 7 |
Grilled Venison Tenderloin | p. 8 |
Venison Chili | p. 9 |
Venison Stew | p. 10 |
Venison with Broccoli | p. 11 |
Venison Pot Pie | p. 12 |
Josh and Amanda Harford's Mineral Point Pasty | p. 14 |
Everythin That's Old Is New Again: Wildfoods in the Restaurant Kitchen | p. 15 |
Fruited Venison Roast | p. 17 |
Bohemian Pickled Venison | p. 18 |
Venison Goulash | p. 19 |
Serbian Sausages with Venison | p. 20 |
What Goes into Sausage Making | p. 21 |
Venison Kielbasa | p. 22 |
Venison Pozole | p. 24 |
Moose Stronganoff | p. 25 |
Grilled Moose Chops | p. 26 |
Thai Curry with Moose | p. 27 |
Sweet and Sour Bear Steaks | p. 28 |
Biscuits and Gravy with Ground Bear Meat | p. 29 |
Bear Kotlety | p. 30 |
Wild Boar Chops | p. 31 |
Small Game | |
Best Fried Squirrel | p. 35 |
Squirrel Stew | p. 35 |
Squirrel with Dumplings | p. 37 |
Dressing the Part | p. 38 |
Rabbit Pie | p. 40 |
Rabbit Creole | p. 41 |
French Rabbit with Mustard Sauce | p. 42 |
Hassenpfeffer | p. 43 |
Marinated Grilled Rabbit | p. 44 |
Rabbit with Currants | p. 45 |
Braised Snowshoe Hare | p. 46 |
Denny Weiss's Roast Beaver | p. 47 |
Upland Birds | |
Whole Roasted Pheasant | p. 52 |
Pheasant Avgolemono | p. 53 |
Orange Pheasant | p. 54 |
Cherry Pheasant Breasts | p. 55 |
Pheasant Paprikás | p. 56 |
Oyster Mushrooms with Pheasant Breasts | p. 57 |
Farm-Raised Game | p. 58 |
Grilled Small Gamebirds | p. 60 |
Gamebirds au Vin | p. 61 |
Quail à la Bud | p. 62 |
Mango Wild Turkey | p. 63 |
Waterfowl | |
Simple Roasted Duck | p. 69 |
Halved Boneless Duck | p. 70 |
Mushroom-Roasted Duck | p. 71 |
Morel Mushroom Stroganoff | p. 72 |
Currant Roasted Duck | p. 74 |
Canvasback with Celery | p. 75 |
Duck Gumbo | p. 76 |
Duck and Barley Soup | p. 77 |
Dirty Rice | p. 78 |
Fancy Duck Liver Sauce | p. 79 |
Wild Rice Goose | p. 80 |
Wild Rice-Goose Casserole | p. 81 |
Wild Rice | p. 82 |
Grilled Goose Breasts | p. 85 |
Goose Tourtiere | p. 86 |
Apricot Roasted Goose | p. 87 |
Early Season Goose | p. 88 |
Roast Goose with Sauerkraut | p. 89 |
Coot in Gravy | p. 90 |
Fish | |
Trout Cakes | p. 98 |
Poached Trout with Lemon Sauce | p. 99 |
Trout with Ham | p. 100 |
Salmon with Chimichurri | p. 101 |
Grilled Whitefish | p. 102 |
A Tough, Cold, Rewarding Job | p. 103 |
Denny Weiss's Microwave Fish Fillets | p. 106 |
Fried Smelt | p. 107 |
Cathy Czachor's Bluegill | p. 108 |
Fish Tacos | p. 108 |
Fish Cakes | p. 110 |
Walleye Almondine | p. 111 |
Smoked Carp | p. 112 |
Making a Metal Drum Smoker | p. 113 |
Pickled Fish | p. 115 |
Panfried Sheepshead | p. 116 |
Grilled Sturgeon | p. 117 |
Turtle Soup | p. 118 |
Iowa Baked Turtle | p. 119 |
Crawfish Boil | p. 120 |
Freshwater Fish Chowder | p. 121 |
Clear Russian Fish Soup | p. 122 |
Whitefish Caviar with Blini | p. 123 |
Caviar in a Half-Pound Tub? You Betcha! | p. 124 |
Other Ways to Serve Whitefish Caviar | p. 125 |
Baked Northern Pike | p. 126 |
Wild Edibles | |
Blintzes with Fresh Berries | p. 137 |
Buttermilk Pancakes with Berries | p. 138 |
Berry Jam | p. 139 |
Cecilia O'Brien's Mulberry Syrup | p. 140 |
Black Currant Vodka | p. 141 |
Classic Cobbler | p. 142 |
Johnson's Hickory Nut Pie | p. 142 |
Hickory Nut Brownies | p. 144 |
Basic Wild Rice | p. 145 |
Wild Rice Quiche | p. 146 |
Wild Mushrooms in Butter | p. 147 |
A Wild Mushroom Primer | p. 148 |
Morel Mushroom Scramble | p. 152 |
Puffball Fritters | p. 153 |
Wild Mushroom Pierogi | p. 154 |
Wild Mushrooms in Cream Sauce | p. 156 |
Wild Mushroom Risotto | p. 157 |
Cooking the Wild Asparagus | p. 158 |
Dandelion Green Salad | p. 159 |
Wild Greens Salad | p. 160 |
Fish, Game, and Wildfoods Vendors | p. 161 |
Index | p. 165 |