{"product_id":"wild-rice-goose-and-other-dishes-of-the-upper-midwest","title":"Wild Rice Goose and Other Dishes of the Upper Midwest","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tPreface \n\u003cbr\u003e Introduction \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e Big Game \n\u003cbr\u003e Red-Wine Marinated Venison Steaks \n\u003cbr\u003e Best Venison Burgers \n\u003cbr\u003e Grilled Venison Tenderloin \n\u003cbr\u003e Venison Chili \n\u003cbr\u003e Venison Stew \n\u003cbr\u003e Venison with Broccoli \n\u003cbr\u003e Venison Meatloaf \n\u003cbr\u003e Venison Pot Pie \n\u003cbr\u003e Josh and Amanda Harford's Mineral Point Pasty \n\u003cbr\u003e Everything That's Old Is New Again: Wildfoods in the Restaurant Kitchen \n\u003cbr\u003e Fruited Venison Roast \n\u003cbr\u003e Bohemian Pickled Venison \n\u003cbr\u003e Venison Goulash \n\u003cbr\u003e Serbian Sausages with Venison \n\u003cbr\u003e What Goes into Sausage Making \n\u003cbr\u003e Venison Kielbasa \n\u003cbr\u003e Venison Pozole \n\u003cbr\u003e Moose Stroganoff \n\u003cbr\u003e Grilled Moose Chops \n\u003cbr\u003e Thai Curry with Moose \n\u003cbr\u003e Sweet and Sour Bear Steaks \n\u003cbr\u003e Biscuits and Gravy with Ground Bear Meat \n\u003cbr\u003e Bear Kotlety \n\u003cbr\u003e Wild Boar Chops \n\u003cp\u003e\u003c\/p\u003e Small Game \n\u003cbr\u003e Best Fried Squirrel \n\u003cbr\u003e Squirrel Stew \n\u003cbr\u003e Squirrel with Dumplings \n\u003cbr\u003e Dressing the Part \n\u003cbr\u003e Rabbit Pie \n\u003cbr\u003e Rabbit Creole \n\u003cbr\u003e French Rabbit with Mustard Sauce \n\u003cbr\u003e Hassenpfeffer \n\u003cbr\u003e Marinated Grilled Rabbit \n\u003cbr\u003e Rabbit with Currants \n\u003cbr\u003e Braised Snowshoe Hare \n\u003cbr\u003e Denny Weiss's Roast Beaver \n\u003cp\u003e\u003c\/p\u003e Upland Birds \n\u003cbr\u003e Whole Roasted Pheasant \n\u003cbr\u003e Pheasant Avgolemono \n\u003cbr\u003e Orange Pheasant \n\u003cbr\u003e Cherry Pheasant Breasts \n\u003cbr\u003e Pheasant Paprikás \n\u003cbr\u003e Oyster Mushrooms with Pheasant Breasts \n\u003cbr\u003e Farm-Raised Game \n\u003cbr\u003e Grilled Small Gamebirds \n\u003cbr\u003e Gamebirds au Vin \n\u003cbr\u003e Quail à la Bud \n\u003cbr\u003e Mango Wild Turkey \n\u003cp\u003e\u003c\/p\u003e Waterfowl \n\u003cbr\u003e Simple Roasted Duck \n\u003cbr\u003e Halved Boneless Duck \n\u003cbr\u003e Mushroom-Roasted Duck \n\u003cbr\u003e Morel Mushroom Stroganoff \n\u003cbr\u003e Currant Roasted Duck \n\u003cbr\u003e Canvasback with Celery \n\u003cbr\u003e Duck Gumbo \n\u003cbr\u003e Duck and Barley Soup \n\u003cbr\u003e Dirty Rice \n\u003cbr\u003e Fancy Duck Liver Sauce \n\u003cbr\u003e Wild Rice Goose \n\u003cbr\u003e Wild Rice-Goose Casserole \n\u003cbr\u003e Wild Rice \n\u003cbr\u003e Grilled Goose Breasts \n\u003cbr\u003e Goose Tourtiere \n\u003cbr\u003e Apricot Roasted Goose \n\u003cbr\u003e Early Season Goose \n\u003cbr\u003e Roast Goose with Sauerkraut \n\u003cbr\u003e Coot in Gravy \n\u003cp\u003e\u003c\/p\u003e Fish \n\u003cbr\u003e Trout Cakes \n\u003cbr\u003e Poached Trout with Lemon Sauce \n\u003cbr\u003e Trout with Ham \n\u003cbr\u003e Salmon with Chimichurri \n\u003cbr\u003e Grilled Whitefish \n\u003cbr\u003e A Tough, Cold, Rewarding Job \n\u003cbr\u003e Denny Weiss's Microwave Fish Fillets \n\u003cbr\u003e Fried Smelt \n\u003cbr\u003e Cathy Czachor's Bluegill \n\u003cbr\u003e Fish Tacos \n\u003cbr\u003e Fish Cakes \n\u003cbr\u003e Walleye Almondine \n\u003cbr\u003e Smoked Carp \n\u003cbr\u003e Pickled Fish \n\u003cbr\u003e Panfried Sheepshead \n\u003cbr\u003e Grilled Sturgeon \n\u003cbr\u003e Turtle Soup \n\u003cbr\u003e Iowa Baked Turtle \n\u003cbr\u003e Crawfish Boil \n\u003cbr\u003e Freshwater Fish Chowder \n\u003cbr\u003e Clear Russian Fish Soup \n\u003cbr\u003e Making a Metal Drum Smoker \n\u003cbr\u003e Caviar in a Half-Pound Tub? You Betcha! \n\u003cbr\u003e Whitefish Caviar with Blini \n\u003cbr\u003e Other Ways of Serving Whitefish Caviar \n\u003cbr\u003e Baked Northern Pike \n\u003cp\u003e\u003c\/p\u003e Wild Edibles \n\u003cbr\u003e Blintzes with Fresh Berries \n\u003cbr\u003e Buttermilk Pancakes with Berries \n\u003cbr\u003e Berry Jam \n\u003cbr\u003e Cecilia O'Brien's Mulberry Syrup \n\u003cbr\u003e Black Currant Vodka \n\u003cbr\u003e Classic Cobbler \n\u003cbr\u003e Johnsons' Hickory Nut Pie \n\u003cbr\u003e Hickory Nut Brownies \n\u003cbr\u003e Basic Wild Rice \n\u003cbr\u003e A Wild Mushroom Primer \n\u003cbr\u003e Wild Rice Quiche \n\u003cbr\u003e Wild Mushrooms in Butter \n\u003cbr\u003e Morel Mushroom Scramble \n\u003cbr\u003e Puffball Fritters \n\u003cbr\u003e Wild Mushroom Pierogi \n\u003cbr\u003e Wild Mushrooms in Cream Sauce \n\u003cbr\u003e Wild Mushroom Risotto \n\u003cbr\u003e Cooking the Wild Asparagus \n\u003cbr\u003e Dandelion Green Salad \n\u003cbr\u003e Wild Green Salad \n\u003cp\u003e\u003c\/p\u003e Fish, Game, and Wildfoods Vendors \n\u003cbr\u003e Index\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tJohn 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 \n\u003ci\u003eWisconsin Wildfoods \u003c\/i\u003eand \n\u003ci\u003e Fly Fisher's Guide to Wisconsin and Iowa\u003c\/i\u003e. Motoviloff lives in Wisconsin, where he splits his time between Madison and a timber-frame cabin in the Kickapoo Valley.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\"--Jerry Minnich, author of \n\u003ci\u003eThe Wisconsin Garden Guide\u003c\/i\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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 \n\u003ci\u003eThe Master Cheesemakers of Wisconsin\u003c\/i\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A must-have addition to the outdoorsman's home or cabin kitchen bookshelf. Motoviloff knows his stuff--and his stuffing. \n\u003ci\u003eWild Rice Goose\u003c\/i\u003e 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 \n\u003ci\u003eOutdoors Radio\u003c\/i\u003e and coauthor of the \n\u003ci\u003eWild Harvest Cookbook\u003c\/i\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\"-- \n\u003ci\u003eGray's Sporting Journal\u003c\/i\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eThis teacher's guide to the intermediate anthology and workbook suggests a variety of classroom communicative activities for both pairs and small groups.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Motoviloff, John G\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University of Wisconsin Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 1993-05-15\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking \/ Regional \u0026amp; Cultural \/ American - Middle Western States|Cooking \/ Specific Ingredients \/ Game|Sports \u0026amp; Recreation \/ Hunting\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking (Game)|Cooking (Fish)|Cooking (Wild foods)|Cooking, American|Midwestern style|Cooking|Middle West\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.72 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780299299040\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780299299040\u003c\/p\u003e","brand":"University of Wisconsin Press","offers":[{"title":"Default Title","offer_id":52402993103129,"sku":"SP-9780299299040","price":34.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/759adcdc-04e3-45b0-ba7e-ba50d8c73dd6.jpg?v=1784499325","url":"https:\/\/westbindery.com\/products\/wild-rice-goose-and-other-dishes-of-the-upper-midwest","provider":"West Bindery","version":"1.0","type":"link"}