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Elk Stew With Acorn Dumplings dumplings, native, smoked, stews, vegetables venison 4 slices bacon, halved 1 1/2 lb elk or beef chuck steak, trimmed an; d cubes 1 quart water plus 1/2 cup 1 1/4 cup chopped onions 2 bay leaves 1 teaspoon salt 3 potatoes, peeled and diced 2 carrots, peeled and diced 1 large turnip, diced 1/4 cup acorn meal or finely ground hazelnu; ts ----ACORN DUMPLINGS---- 1/2 cup acorn meal or finely ground hazelnu; ts 1/2 cup whole wheat flour 1 3/4 teaspoon baking powder 1 egg, beaten 2 tablespoon milk 2 tablespoon vegetable oil 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 1 1/2 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. Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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