Polish Hunter's Stew (Bigos)

Name: Polish Hunter's Stew (Bigos)
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8 servings
Cuisine: Polish,Eastern European
Ingredients: 1 cup prunes, pitted; 1/2 ounce dried Polish borowiki mushrooms; 2 cups boiling water; 1 medium onion, chopped; 1 small head cabbage, chopped; 1 tablespoon bacon fat, or vegetable oil; 1 pound sauerkraut, rinsed and drained; 1/2 pound smoked Polish sausage, cut into 1-inch pieces; 1/2 pound fresh Polish sausage, cooked and cut into 1-inch pieces; 1 pound meat leftovers (any boneless type), cut into 1-inch pieces; 3 large tomatoes, peeled and chopped; 1 cup Madeira, or other dry red wine; 1 bay leaf; 1 teaspoon kosher salt, or to taste; 1/4 teaspoon freshly ground black pepper, or to taste; Frisée leaves, for garnish

A traditional Polish hunter's stew, also known as Bigos, can be crafted using classic forest ingredients or adapted with modern substitutions.

⭐ 4.3 (59 reviews) Prep: 30 minCook: 90 minTotal: 120 minYields: 8 servings

Category Tags:

Brunch Dinner Entree Lunch

Cuisine Tags:

Polish Eastern European

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Instructions

Boil 2 cups of water.
Pour the boiling water over prunes and dried mushrooms in a heatproof bowl; steep for 30 minutes until soft, then set aside with the liquid.
Meanwhile, sauté onion and fresh cabbage in a Dutch oven with bacon drippings or oil until the cabbage collapses by half.
Add sauerkraut, sausages, leftover meat, tomatoes, wine, bay leaf, and the steeped mushrooms, prunes, and their liquid (excluding sediment) to the pot.
Mix well and bring to a boil over medium heat.
Reduce heat to low and simmer, covered, for 1.5 hours, stirring occasionally and adding liquid if needed to prevent burning.
Remove the bay leaf before serving the stew.

Nutritional Info (per serving)

Calories: 407 kcal

Carbohydrate: 34 g

Cholesterol: 93 mg

Fiber: 7 g

Protein: 27 g

Saturated Fat: 7 g

Sodium: 1564 mg

Sugar: 17 g

Fat: 19 g

Unsaturated Fat: 0 g