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Polish Bigos / Hunters Stew

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Ingredients

Adjust Servings:
4 lbs sauerkraut, rinsed
1 cup apple juice
1 lb smoked pork butt
1 lb spareribs
1/4 lb bacon
1 28 ounce can tomatoes
2 cups water
2 bay leaves
black pepper, lots
salt

Nutritional information

352.4
Calories
191 g
Calories From Fat
21.3 g
Total Fat
7.3 g
Saturated Fat
80.8 mg
Cholesterol
1218.9 mg
Sodium
18.5 g
Carbs
7.2 g
Dietary Fiber
9.3 g
Sugars
23.5 g
Protein
451 g
Serving Size

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Polish Bigos / Hunters Stew

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    Cuisine:

    This is the third year in a row I've used this recipe kind of. I try to follow the tradition of using up what's in the freezer to make room for the new harvest. This year, all the meat with the exception of kielbasa and bacon was harvested by me or the next-door neighbor. Turkey I raised, some garden-eating rabbits I harvested and crawdads I caught along with some doves my neighbor harvested. I also made the sauerkraut myself. This recipe is great place to start and expand from there.

    • 220 min
    • Serves 16
    • Easy

    Ingredients

    Directions

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    Polish Bigos / Hunter’s Stew, Hearty Heart warming comfort food. Serve with good rye bread. The secret of Bigos is that it gets better as it’s reheated. The more it heated the better it gets. I like cooking it most the day.This is a great make ahead meal. I posted this recipe using all pork but go ahead and add venison, veal, beef…. I also do add juniper which I love! Then throw in fresh Parsley and marjoram., This is the third year in a row I’ve used this recipe kind of. I try to follow the tradition of using up what’s in the freezer to make room for the new harvest. This year, all the meat with the exception of kielbasa and bacon was harvested by me or the next-door neighbor. Turkey I raised, some garden-eating rabbits I harvested and crawdads I caught along with some doves my neighbor harvested. I also made the sauerkraut myself. This recipe is great place to start and expand from there.


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    Steps

    1
    Done

    Brown Pork and Spareribs in a Large Heavy Pot.

    2
    Done

    Add Smoked Butt With 1 Cup of Water and Simmer For 1 Hour.

    3
    Done

    Add the Sauerkraut and One Cup Apple Juice.

    4
    Done

    Chop the Cabbage Fine and Add to Sauerkraut.

    5
    Done

    Add Lots of Pepper and Salt Cover and Simmer 1 Hour.

    6
    Done

    Remove Lid and Keep Pot on a Very Low Simmer.

    7
    Done

    in a Pan, Fry Bacon Until Crisp, Then Crumble Into Sauerkraut Mixture.

    8
    Done

    Remove Most of the Bacon Fat and Fry Onions and Mushrooms and Flour Until They Just Brown.

    9
    Done

    Mix Into Sauerkraut Mixture.

    10
    Done

    Cut Kielbasa Into Slices Add to Sauerkraut Mixture With the Tomatoes.

    Avatar Of Leilani Cooper

    Leilani Cooper

    Culinary artist infusing her dishes with creativity and a sprinkle of whimsy.

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