Native american elk stew with acorn dumplings
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | slices bacon, halved | |
| 1½ | pounds | elk or beef chuck steak, trimmed an; d cubes |
| 1 | quart | water plus 1/2 cup |
| 1¼ | cup | chopped onions |
| 2 | bay leaves | |
| 1 | teaspoon | salt |
| 3 | potatoes, peeled and diced | |
| 2 | carrots, peeled and diced | |
| 1 | large | turnip, diced |
| ¼ | cup | acorn meal or finely ground hazelnu; ts |
| ½ | cup | acorn meal or finely ground hazelnu; ts |
| ½ | cup | whole wheat flour |
| 1¾ | teaspoon | baking powder |
| 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, bay leaves, and salt. Cover and simmer for 1½ hours. Add potatoes, carrot and turnip and cook 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.
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