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AUTUMN EQUINOX Harvest Feast
•••••••••••••••••••••• Traditional Mead ••••••••••••••••••••••
12 lbs unprocessed raw honey 5 gallons spring water 2 packets dry wine yeast 2 tsp yeast nutrient

•••••••••••••••••••••• Venison and Wild Mushroom Stew and Boiled Potatoes ••••••••••••••••••••••
1 1/2 tbsp pastured butter or broth 1 1/4 lbs venison 2 tbsp all purpose whole wheat flour 12 juniper berries, crushed 2 glaric cloves, chipped 3 bay leaves 5 springs of thyeme 7 oz baby onions, peeled 1 1/4 cups biodynamic red wine 11 oz wild mushrooms, chopped 3 garden carrots, cut int ocube 14 oz parsley root, peeled and cut into cubes 1 1/4 lbs organic potatoes, boiled 2 springs of parsley salt and ground pepper

•••••••••••••••••••••• Rye Buns ••••••••••••••••••••••
2 oz fresh yeast 1 3/4 cups cultured homemade yogurt 4 tbsp local wildflower honey 3/4 cup organic spelt flour 5 cups organic rye flour 1/2 cups all purpose organic whole wheat flour 1 tbs salt 1 pasture raised chicken or duck egg poppy seeds

Heat two gallons of water to 160°F in a large pot. Remove from heat. Add yeast nutrient and honey. Stir until ingredients are dissolved. Transfer pot to heat and bring back to 160°. Maintain temperature for 30 minutes. Skim foam that accumulates. Remove from heat and let cool. Use 1 to 2 gallons water to quickly bring the temperature back down below 90°. Transfer must to glass fermentation carboy. Shake or stir for 5 minutes. Start yeast per instructions and add. Put on fermentation lock and store in a cool dark place for 14 to 28 days. One bubble every sixty seconds is a good indicator that primary fermentation has ended. Transfer mead into bottles or jars. Store in a cool dark place for 2 to 4 months.

Pan fry 3/4 in cubed venison in large pan with butter or broth. Turn it regularly for about 5 minutes. Stir in juniper berries, and flour, and then garlic, baby leaves, thyme and onions. Add wine, mushrooms, arrots and pasley root. Stir well. Simmer for 20-25 minutes or until tender. Season to taste with salt and pepper. Serve with boiled potatoes and parsley.

Dissolve yeaste in 1 3/4 cup water. Add yogurt and honey. Mix flour and salt together separately. Stir into yeast mixture for 5 minutes. Kneed dough well on floured surface. Let rise in covered bowl for about 1 hour at room temperature. Make 20 small buns with you hands. Place buns on baking sheet lined with baking paper. Glaze buns with beaten egg and sprinkle with poppy seeds. Bake buns in 400° oven for 30 minutes. Cool on rack.
© 2013 Traditional Wellness™ Consulting

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