Native american elk stew with acorn dumplings

6 servings

Ingredients

QuantityIngredient
4slices bacon, halved
poundselk or beef chuck steak, trimmed an; d cubes
1quartwater plus 1/2 cup
cupchopped onions
2bay leaves
1teaspoonsalt
3potatoes, peeled and diced
2carrots, peeled and diced
1largeturnip, diced
¼cupacorn meal or finely ground hazelnu; ts
½cupacorn meal or finely ground hazelnu; ts
½cupwhole wheat flour
teaspoonbaking powder
1egg, beaten
2tablespoonsmilk
2tablespoonsvegetable 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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