4 slices bacon, halved
1 1/2 lb elk or beef chuck steak,
-trimmed an; d 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
-hazelnu; ts

ACORN DUMPLINGS
1/2 c acorn meal or finely ground
-hazelnu; ts
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.

From ” Spirit of The Harvest: North American Indian Cooking,” by Beverly
Cox and Martin Jacobs.

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