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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