Randy "Duke" Cunningham Former United States Congressman, California Specialty Recipe Elk Stew

Ingredients

4 slices bacon, halved

1-1/2 pounds elk or beef chuck steak, trimmed and cubed

1 quart water plus 1/2 cup

1-1/4 cups 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

In large skillet over medium heat, cook bacon until some of its fat is rendered. Add elk and brown with the bacon. Add 1 quart 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. Cover tightly and steam 12 to 15 minutes.

Serves: 6

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