Native american elk stew with acorn dumplings

Yield: 6 servings

Measure 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

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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