Elk/Venison Stew with Acorn Dumplings

Yield: 6 Servings

4 slices bacon, halved
1 1/2 lb elk or beef chuck steak, trimmed and cubed
1 qt water plus 1/2 cup
1 1/4 cup chopped onions
2 bay leaves
1 tsp salt
3 potatoes, peeled and diced
2 carrots, peeled and diced
1 lrg. turnip, diced
1/4 cup acorn meal or finely ground hazelnuts
1/2 cup acorn meal or finely ground hazelnuts
1/2 cup whole wheat flour
1 3/4 tsp baking powder
1 egg, beaten
2 Tbsp milk
2 Tbsp 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,
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.


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Old Magic 1



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