Elk stew with acorn dumplings

6 servings

Ingredients

Quantity Ingredient
4 Slices bacon, halved
1½ pounds Elk or beef chuck steak, trimmed and cubes
1 quart Water plus 1/2 cup
1¼ cup Chopped onions
2 Bay leaves
½ cup Acorn meal or finely ground hazelnuts
½ cup Whole wheat flour
1¾ teaspoon Baking powder
1 teaspoon Salt
3 Potatoes, peeled and diced
2 Carrots, peeled and diced
1 large Turnip, diced
¼ cup Acorn meal or finely ground hazelnuts
1 Egg, beaten
2 tablespoons Milk
2 tablespoons Vegetable oil

Directions

ACORN DUMPLINGS

In a large skillet over medium heat, cook bacon until some of its fat is rendered. Add elk and brown with the bacon. Add 1 quart of water, onion, bey leaves, and salt. Cover and simmer for 1½ hours. Add potatoes, carrot and turnop and ocok 30 minutes longer.

Combine remaining water with acorn meal and stir into the simmering stew. In a bowl, combine dumpling ingredients and beat until smooth.

Drop by tablespoonfuls into the simmering stew. Cover tightly and steam 12 to 15 minutes.

From " Spirit of The Harvest: North American Indian Cooking," by Beverly Cox and Martin Jacobs.

Submitted By HILDE MOTT On 01-25-95

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