Elk Stew With Acorn Dumplings Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
4 Slices: bacon, halved
1 tsp: Salt,
1 1/2 lbs: Elk or beef chuck steak,
3: Potatoes, peeled and diced
-trimmed and cubes,
2: Carrots, peeled and diced
1 quart: Water plus 1/2 cup,
1 large: Turnip, diced
1 1/4 cup: Chopped onions,
1/4 cup: Acorn meal or finely ground,
2: Bay leaves,
-hazelnuts,
ACORN DUMPLINGS
1/2 cup: Acorn meal or finely ground,
1: Egg, beaten
-hazelnuts,
2 tbsp: Milk,
1/2 cup: Whole wheat flour,
2 tbsp: Vegetable oil,
1 3/4 tsp: Baking powder,
Directions:
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.
Submitted By HILDE MOTT On 01-25-95
Source from luhu.jp
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.
Submitted By HILDE MOTT On 01-25-95
Source from luhu.jp