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Title: Elk Stew with Acorn Dumplings
Categories: Amerind Stew Vegetable Dumpling Venison
Yield: 6 Servings

4 Slices bacon, halved
1 1/2lbElk or beef chuck steak, trimmed and cubes
1qtWater plus 1/2 cup
1 1/4cChopped onions
2 Bay leaves
1tsSalt
3 Potatoes, peeled and diced
2 Carrots, peeled and diced
1lgTurnip, diced
1/4cAcorn meal or finely ground hazelnuts
ACORN DUMPLINGS
1/2cAcorn meal or finely ground hazelnuts
1/2cWhole wheat flour
1 3/4tsBaking powder
1 Egg, beaten
2tbMilk
2tbVegetable 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.

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