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Elk Stew with Acorn Dumplings
from the winter kitchen of Sharmagne Leland- St.John

Stew:

6 slices bacon
1 1/2 pound Elk steak trimmed and cubed
1/2 quart vegetable broth
14.9 ounce can of Guiness® Stout
freshly ground black pepper to taste
2 bay leaves
2 potatoes, peeled and chopped
3 carrots, peeled and chopped
3 parsnips chopped
1/4 cup finely ground hazelnuts


Dumplings:

1/2 cup acorn meal if unavailable use finely ground hazelnuts
1/2 cup whole wheat flour
1 3/4 teaspoon baking powder
1 egg, beaten
2 tablespoons milk
2 tablespoons vegetable oil

In a large soup kettle, over medium heat, cook bacon until a bit of fat is rendered. Add elk and brown with the bacon. Add 1 quart of broth, bay leaves, and pepper. Cover and simmer for 1 1/2 hours. Add potatoes, carrot and parsnips and cook 30 minutes longer.  Measure out 1/2 cup broth and mix with the 1/4 cup ground hazelnuts, 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 for 15 minutes.

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