Wild Rice Goose and Other Dishes of the Upper Midwest - download pdf or read online

By John G. Motoviloff

This is your consultant to cooking wildfoods so you might hunt, fish, or forage—or purchase from more and more wildfoods vendors—in the higher Midwest. You’ll delight in precious recipes like Rabbit Pie, Venison Stew, Orange Pheasant, Morel Mushroom Scramble, and Cathy’s Plum Lake Bluegill. You’ll additionally find 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 additionally revives missed dishes well known in occasions prior. when you have carp, redhorse, smelt, or turtle, dandelion vegetables or mulberries, you could flip those humble unearths into tasty treats with tips from skilled fishermen and foragers. chefs will savour the transparent, kitchen-tested recipes, and fanatics of wearing literature will benefit from the lyrical writing.
            You’ll locate here:
            • greater than a hundred recipes for wildfoods from asparagus to venison
            • sidebars on local meals, area of expertise arrangements, and folks history
            • pointers on discovering and cleansing video game, fish, and wild edibles
            • suggestion on freezing and drying
            • a listing of higher Midwest wildfoods vendors.

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Example text

Especially for an animal as large as moose, it is imperative that a strategy for cooling, processing, and transport be in place before the hunt. Other big game animals found in the Upper Midwest, like black bears and wild pigs, are cleaned in much the same way as deer. As bear hunts take place in late summer and early fall, it’s especially important to gut and skin the animal promptly. After this, the meat should be set on ice to cool. Once the meat is cooled, trim away all fat and cut it from the bone.

If you do, wipe away undigested matter as soon as possible so as not to taint the meat. Next, turn the deer cut side down so the blood can run out. Make sure to comply with all tagging and registering rules in your state. Deer at this point can be sent to the butcher or processed yourself. In warm weather, skin and butcher the deer as soon as possible. The hide holds a great deal of heat for a long time. This is what allows them to survive our frigid winters. Now, some hunters like to “age” their deer by hanging the gutted animal in a cool, shaded place.

When using ground venison or moose, mix in a fattier ground meat, such as pork or beef. If you are having your deer butchered, ask at the shop if they will add hamburger to your ground deer meat. Many butcher shops will do this. You can also purchase ground pork or ground beef and mix it with ground venison before cooking. A three-to-one ratio of venison or moose to fattier meat is about right. Still another option is adding suet or fatty bacon. Without the additional fat added, ground deer or moose doesn’t hold together well and will make dry burgers.

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