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

4		Slices bacon, halved
1 1/2	lb	Elk or beef chuck steak, trimmed and cubes
1	qt	Water plus 1/2 cup
1 1/4	c	Chopped onions
2		Bay leaves
1	ts	Salt
3		Potatoes, peeled and diced
2		Carrots, peeled and diced
1	lg	Turnip, diced
1/4	c	Acorn meal or finely ground hazelnuts
ACORN DUMPLINGS
1/2	c	Acorn meal or finely ground hazelnuts
1/2	c	Whole wheat flour
1 3/4	ts	Baking powder
1		Egg, beaten
2	tb	Milk
2	tb	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.

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