Wild rice goose and other dishes of the Upper Midwest

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Title:

Wild rice goose and other dishes of the Upper Midwest

Author:

Motoviloff, John, 1967- author.

ISBN:

9780299299040

Physical Description:

xiv, 167 pages : illustrations ; 24 cm

General Note:

Includes index.

Subject Term:

Cooking (Game)

Cooking (Fish)

Cooking (Wild foods)

Cooking, American -- Midwestern style.

Cooking -- Middle West.

Genre:

Cookbooks

Holds:

Available:*

Library	Call Number	Status
Searching... Hardwood Creek Library (Forest Lake)	641.5977 MOT	Searching... Unknown
Searching... Park Grove Library (Cottage Grove)	641.5977 MOT	Searching... Unknown
Searching... R.H. Stafford Library (Woodbury)	641.5977 MOT	Searching... Unknown
Searching... Stillwater Public Library	641.5977 MOT	Searching... Unknown

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.

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

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