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Native American Elk Stew with Acorn Dumplings
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
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, 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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