This paperback cookbook is a treasure trove of regional foods, folk history and specialty preparation of Upper Midwest dishes! Salivate over more than 100 recipes for wild foods from asparagus to venison. Learn tips for finding and cleaning game, fish, and wild edibles and advice on freezing and drying. Plus, it includes a list of Upper Midwest wild foods vendors.

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.

See the UW Press listing for Wild Rice Goose and Other Dishes of the Upper Midwest here.