Bigos (Polish Hunter’s Stew)

Hello everybody, and welcome to 2018! It’s downright chilly throughout the US at present, so let’s take pleasure in some stew.

Bigos is a Hunter’s Stew most related to Poland, however seemingly of German origin. This dish, in a single type or one other, has been part of Jap European delicacies since at the least the Center Ages. The stew derives most of its taste from a mix of meats, sausage, sauerkraut, cabbage, and mushrooms. I’ve discovered that including dried plums (prunes) to the combination provides a light-weight sweetness to the dish that completely balances the sauerkraut.

It’s seemingly that the unique model of this dish was largely meat, and reserved for the higher the Aristocracy; sauerkraut and cabbage had been added to stretch out the meal, however ultimately had been included into all preparations. At this time, there stays important variation of this dish – it’s mentioned that there are as many variations of Bigos as there are cooks in Poland.

Bigos – Polish Hunter's Stew (Gluten-free, Paleo, Primal, Excellent Well being Food regimen, Whole30)

  • Servings: 4 to six
  • Time: 4 to five hours
  • Problem: Simple

2 tbsp lard, bacon grease, ghee, or olive oil
1 lb stew beef, venison, elk, or reindeer, minimize into 1” items
1 lb pork shoulder, minimize into 1” items
1 lb kielbasa or different smoked sausage, sliced
1 yellow onion, sliced
4 cups hen broth
1 lb sauerkraut + juice
1 small head inexperienced cabbage, about 1 lb, shredded
¼ tsp caraway seeds
¼ tsp floor allspice
½ oz dried porcini mushrooms
2 bay leaves
2 cloves garlic, smashed
3 medium carrots, peeled and sliced
10 prunes
salt to style
black pepper to style

1. Heat the lard in a stockpot or a dutch oven over medium-high warmth. Season the meat and pork liberally with salt and pepper. Brown the meat till darkish brown and crispy, about 4 minutes per aspect, in batches if wanted to keep away from overcrowding. Switch the meat to a plate and put aside; cut back warmth to medium and add the kielbasa. Saute till browned, about 3 minutes per aspect, then put aside.

2. Add the onion and saute till softened, about 6 minutes. Add the hen broth, sauerkraut and its juices, cabbage, caraway, and allspice; stir to mix. Add the meat and pork and any collected juices. Carry to a simmer then cut back warmth to medium-low; simmer, uncovered, for two hours with out including any liquid because it evaporates. About half-hour earlier than the top of the two hours, place the dried mushrooms in a bowl and canopy with heat water, about 1 cup.

3. Stir within the kielbasa, bay leaves, garlic, carrots, and prunes. Take away the mushrooms from their water, then coarsely chop; add the mushrooms and the water you soaked the mushrooms in, minus any sediment that collected on the backside of the bowl. Simmer till the meat may be very tender and beginning to shred, about 1 to 2 extra hours. Season with salt and pepper to style, then serve.

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