Apache Acorn Dumpling Stew

 


ingredients

4 slices bacon, halved
1 1/2 pound elk or beef chuck steak, trimmed and cubed
1 quart water PLUS
1/2 cup water
1 1/4 cup chopped onions
2 bay leaves
1 teaspoon salt
3 potatoes, peeled and diced
2 carrots, peeled and diced
1 large turnip, diced
1/4 cup acorn meal or finely ground hazelnuts

ACORN DUMPLINGS
1/2 cup acorn meal or finely ground hazelnuts
1/2 cup whole wheat flour or oat flour
1 3/4 teaspoon baking powder
1 egg, beaten
2 tablespoons milk
2 tablespoons avocado oil

directions

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.



SOURCE: CD Kitchen

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