Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Slices bacon, halved 1 ts Salt
1 1/2 lb Elk or beef chuck steak, 3 Potatoes, peeled and diced
-trimmed and cubes 2 Carrots, peeled and diced
1 qt Water plus 1/2 cup 1 lg Turnip, diced
1 1/4 c Chopped onions 1/4 c Acorn meal or finely ground
2 Bay leaves -hazelnuts

----------------------ACORN DUMPLINGS---------------------------
1/2 c Acorn meal or finely ground 1 Egg, beaten
-hazelnuts 2 tb Milk
1/2 c Whole wheat flour 2 tb Vegetable oil
1 3/4 ts Baking powder

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

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