Bigos (Polish Hunter’s Stew) – Go Bigos or Go Home



I don’t often get requests for Polish food, but when I do,
they’re usually for bigos. Which makes perfect sense, since this meaty stew is
one of the most delicious dishes you’ll ever taste. It’s also low-carb, highly
nutritious, and very simple to make, as long as you don’t consider having to
wait a day to eat it, “complicated.”

While you can eat this as soon as it’s made, and I bet most
of you do, it’s much better the next day, as all the flavors have time to properly
meld together. You can also really customize this to your personal tastes by changing
up which meats you use.

Traditionally, this is made with wild game, such as venison,
boar, and other shootable animals, but is perfectly acceptable, if not amazing,
using easier to find domestic livestock. Regardless of which meats you include,
be sure to use a lot of them, as I think this stew should be at least 50% meat.

Since you can, and should make this ahead of time, it’s
perfect for feeding large groups, especially when the weather turns cold and
dreary. But, no matter what it’s doing outside, I hope you give this a try, and
have a pot simmering inside soon. Enjoy!

Ingredients for 6 portions:

2 tablespoons unsalted butter

2 packed cups drained sauerkraut

1 small head green cabbage, quartered and sliced (2 pound
head before trimming)

4 strips bacon, cut in 1-inch pieces

1 lb pork shoulder, cut into 1-inch pieces

1 lb beef chuck, cut into 1-inch pieces

1 lb polish sausage links, sliced (or any other sausage)

1 large onion, peeled and chopped

3 pitted prunes, diced

1/4 cup dried porcini mushrooms, soaked until soft and chopped

1 cup dry red wine

1 teaspoon paprika

1/2 teaspoon caraway seeds

1/2 teaspoons dried thyme

1/4 teaspoon allspice

1 large bay leaf

freshly ground black pepper

salt to taste



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