Bigos Polish Hunters Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 810 |
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This is my version of Bigos it is considered the national dish of Poland. It's a hearty, long-simmered meat-and-sauerkraut stew that goes back centuries. It was traditionally served at the start of the hunting season, from fall through Mardi Gras, or until the family's supply of barrel-cured sauerkraut ran out! Read more ! This recipe is adjust as a wedding present to GreekGirl and her husband adding in Italian meats to celebrate his ancestry of Polish and Italian, I was going to try to incorporate a Greek flair into this also but I thought better and decided since I created a Greek dish in her honor before we would play safe for now. He he he he But I digress any combination of game, beef, pork, poultry and vegetables works. This recipe is just one version. Bigos also is an excellent way to use up leftover cooked meats, and for the family hunter's quota of venison. Please Enjoy and congratulations on your marriage guys!! Ingredients:
1 cup pitted prunes |
1 ounce dried porcini mushrooms |
3 cups boiling water |
1 large onion, chopped |
1 small head fresh cabbage, chopped |
1/2 pound baby carrots halved |
1/2 pound of parsnips |
1 large sweet/tart apple cored and cubed into 1/2 inch pieces |
1 1/2 pounds of sauerkraut, rinsed well and drained use fresh not canned |
1/2 pound smoked polish sausage, cut into 1-inch pieces |
1/2 pound cooked fresh italian sweet sausage, cut into 1-inch pieces |
1 fresh rabbit cleaned and quartered with giblets |
1 chicken quartered with giblets |
1/4 pound smoked bacon, cut into 1/4-inch pieces |
4 large tomatoes, peeled and chopped |
1 1/2 cup dry red wine, preferably madeira |
2 bay leaves |
fresh ground salt and black pepper to taste |
bacon drippings |
Directions:
1. 1) Place prunes and dried mushrooms in a medium bowl. Pour over boiling water and let steep for 30 minutes or until mushrooms have softened. You may chop the mushrooms and prunes, but leaving them whole makes for a chunkier dish. Set aside with soaking liquid.
2. 2) Meanwhile, in a Dutch oven or large pot with a lid, Fry off bacon till crispy and remove bacon and set aside, add rabbit and brown repeat with chicken pieces just brown them do not cook them set pieces in a bowl. Sauté onion and fresh cabbage in bacon drippings, when cabbage has collapsed by half, add sauerkraut, the meats with juices, tomatoes, carrots, parsnips, apple, wine, bay leafs and reserved mushrooms and prunes and their soaking liquid, being careful not to pour off the sediment in the bottom of the bowl.
3. 3) Mix well and bring to a boil over medium heat. Lower heat to low and simmer covered for 1 1/2 hours, stirring occasionally and adding liquid as needed to prevent burning.
4. 4) Remove bay leaf and meats and remove any bones from meats. Return to Dutch oven and bring back to a simmer
5. Portion into heated bowls accompany with whole, peeled and boiled potatoes and a good crusty bread.
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