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Elk 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 lg 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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15 of 23 people found the following review helpful:
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Rib sticking comfort food, September 17, 2004 - 11:12 AM
Reviewer: Nancy from Sharpsville, IN
Because my husband and I love elk, I wanted to try a hearty stew for the soon to be arriving winter days. This was simple and delicious. I did add a little more spice - elk is so mild, I wanted a bit more bang so added a splash of jalapeno. I didn't have access to acorn meal, so I made old fashioned Bisquick dumplings - still good! This will be a favorite of ours - and a fun meal for when we have friends over -minus the dumplings but with homemade bread!

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