Bigos - Polish Hunter's Stew
Forking Foodie
Forking Foodie
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Ingredients

  • 5,000 and freeze leftovers
  • litre large cast iron casserole dish, which as you can see is NOT big
  • 285 calories for an eighth portion
  • mixed
  • 381 calories if having a sixth, when made with mixed game and
  • 2 tbsp fat
  • 500 g mixed game (e.g. venison, duck, rabbit, pheasant etc.) and/or pork shoulder, diced [530 calories for mixed game*]
  • 75 g smoked streaky bacon lardons (optional) [218]
  • 15 ml tbsp lard or neutral oil [247-370]
  • 1 onion [42]
  • 1 medium white cabbage (500g prepared) [140]
  • 2 bay leaves
  • 900 g jar sauerkraut (600g drained weight, e.g. Dawtona) [150]
  • 25 g dried wild mushrooms
  • 200 g smoked cooked whole Polish sausage (e.g. wiejska / kielbasa - available at many supermarkets, but if you really can't get hold of any, something like Matthesons smoked cooked pork sausage with a hint of garlic is probably the closest thing widely available - check ingredients for gluten and dairy free) [298]
  • 75 g dried, pitted prunes
  • 1/2 tsp caraway seeds [4]
  • 1/2 tsp juniper berries
  • 1/4 tsp allspice (optional) [1]
  • 200 g skinned, chopped tomatoes
  • 1 beef or chicken stock cube (or use game stock, see notes**), or bouillon concentrate to make up 450ml - I like a mix of both (check ingredients if cooking gluten / dairy free) [20]
  • 125 ml red wine [108]
  • 40 g tomato puree [40]
  • 25 g butter (or use other fat if cooking dairy free) [184]
  • 450 ml mushroom
  • 125 ml red wine
  • 40 g tomato puree
  • 5. Add the onion to the pan, and cook for a couple of minutes until softened and only just starting to turn golden on a few pieces. Then add the shredded fresh cabbage and bay leaves, and cook over a medium heat, stirring, for about 10 minutes or so, until the cabbage has reduced in volume and started to become tender. Scrape up any tasty brown bits from the bottom of the pan when stirring the cabbage. Remove from the heat, stir in the drained, chopped sauerkraut until throughly mixed, and then take out about half the mixture and set aside.
  • 7. Pour the stock mixture evenly over everything and dot with butter
  • 8. If you can resist eating it immediately, cool down and refrigerate for a day, before reheating however many portions you need gently
  • 150 g venison
  • 100 g skinless duck breast
  • 250 g diced
  • 151 calories per
  • 755 calories for
  • 500 g. If you want to throw in pieces of game on the bone

Instructions

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