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Native American Elk Stew with Acorn Dumplings
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- #6807
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
4 slices bacon, halved
1 1/2 pound elk or beef chuck steak, trimmed and cubed
1 quart water PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1/2 cup water
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 hazelnuts
ACORN DUMPLINGS
1/2 cup acorn meal or finely ground hazelnuts
1/2 cup whole wheat flour
1 3/4 teaspoon baking powder
1 egg, beaten
2 tablespoons milk
2 tablespoons vegetable oil
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, bay leaves, and salt. Cover and simmer for 1 1/2 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.
added by
jweller
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 1, 2008
This was a fun and delicious dish to make. Only acorn meal is about impossible to get and difficult to make yourself, and I couldn't find hazelnut meal in the local stores. So I ordered the hazelnut online no problem. My hunter husband loved it. I will be sure to make this again and I really wouldn't change much, but maybe add a little black pepper. It's pretty flavorful all on its own. (You can also substitute oregano for bay leaf.)