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Spirit of the Harvest:
Elk Stew With Acorn Dumplings

2009-12-30
By Beverly Cox

From "Spirit Of The Harvest: North American Indian Cooking,"
by Beverly Cox and Martin Jacobs

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Renowned food author Beverly Cox, winner of the James Beard cookbook award, a Julia Child award and a IACP cookbook award, and food editor for Native Peoples Magazine, contributes a monthly column and weekly recipes to TankaBar.com. The Spirit of the Harvest columns are published the second Wednesday of every month. Recipes from Beverly run on intervening Wednesdays.


Preparation time: 30 to 60 minutes
Makes: 6 servings

Ingredients:


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

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.



Beverly Cox is the food editor of Native Peoples Magazine and a former food editor and director of food styling for Cook's Magazine. She holds a Grand Diplome from Le Cordon Bleu in Paris and apprenticed with Gaston LeNotre.

Beverly has written 13 cookbooks, including Spirit of the Harvest, North American Indian Cooking, winner of the James Beard and IACP cookbook awards in 1992, and Spirit of the West, Cooking from Ranch House and Range, winner of a Julia Child award in 1997, and Spirit of the Earth, Native Cooking from Latin America, an IACP cookbook award finalist in 2002, all co-authored with food photographer Martin Jacobs. Their most recent book is Eating Cuban, 120 Authentic Recipes from the Streets of Havana to American Shores.

Beverly and her husband, Gordon Black, an architect turned rancher, live on the historic Eagle Rock Ranch in Northern Colorado where her great grandfather homesteaded in 1872. Beverly teaches hands-on cooking classes for small groups who want to combine cooking with the experience of visiting a working cattle ranch.

You can contact Beverly at BeverlyCox@TankaBar.com


For more information about Beverly's cookbooks featuring Native American recipes:

Body, Mind and Spirit: Native Cooking of the Americas

Spirit of the Harvest: North American Indian Cooking

Spirit of the Earth: Native Cooking from Latin America

For more information about Native Peoples Magazine: Native Peoples




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