Ingredients: 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 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 tablespoon Milk 2 tablespoon Vegetable oil

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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.

ACORN DUMPLINGS
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 tablespoon Milk
2 tablespoon Vegetable oil