Acorn Stew
2 1/2 lb Stew meat, cubed1 1/2 qt Water, or more as needed1 ½ cup of fresh mushrooms2 lg Onions, coarsely choppedSalt and pepper to taste1 cup of acorn meal Place meat into a pot with water and onions. Bring to boil, reduce heat and simmer for 3-4 hours or until meat is very tender. Add more water if necessary. There should be about 3 cups of broth whenmeat has been cooked. Add salt and pepper to taste. Add the acorn meal and mushrooms, blend well.Let simmer for 15 minutes more. Adjust seasoning by adding more salt and pepper if desired. Serves 6.
Acorn Tortillas
Adapted from
The Wild Vegetarian Cookbook
7 oz. sweet brown rice flour or any whole-grain flour 4 oz.acorn flour 1/3 cup arrowroot1/2 tsp salt, to taste3 tbs. corn oil1/2 cup lukewarm water or as needed Mix together the dry ingredients. Stir in the corn oil, then the lukewarm water. Use enough water tomake a soft dough that you can press into a very thin sheet between your fingers. If the dough is toosticky to work, add more flour. Divide the dough into 6 balls. Roll the balls into flat, round disks about1/8 inch thick between 2 sheets of wax paper with a rolling pin, or flatten into disks with a tortilla press. Cook each disk on both sides on a very hot unoiled griddle until flecked with brown, less than 1minute altogether. Don’t overcook or the tortillas will get hard. You may brush cooked tortillas withcorn oil, or spoon them with chili sauce and roll them up, using the Mexican fillings. Sauces such asguacamoleor hot sauce are also suitable. Some cooks will fry the filled tortillas in 1/4 inch of oil, butthis creates food unnecessarily high in fat. A healthier alternative is brushing the outside of the rolledtortilla with corn oil and baking it 10-15 minutes in a 350° F oven. Note: You may keep cooked tortillaswarm in a covered baking dish in an oven on the lowest setting, or refrigerate or freeze them, thenreheat briefly on a hot griddle. Yield: 6 Tortillas
Mesquite Seared Rabbit
1 whole rabbit or cut into pieces1 cup Amaranth flour 1 cup Hazelnut flour 1 cup Mesquite flour Sea salt and Pepper 3 tbs. Sunflower oil3 cups Rabbit or other stock Preheat oven to 400 degrees.Combine amaranth, hazelnut and mesquite flours into container. Heat up pan on high flame. Add oil.Dredge rabbit through flour, making sure to get inside crevice and under legs, if leaving whole.
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