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