Bigos (Hunter's Stew) - Recipe from The
New Polish Cuisine
Here's a recipe for bigos from Michael J. Baruch book, The New Polish Cuisine. This recipe contains sauerkraut used commonly in Polish cuisine. Sauerkraut have been noticed for its unusual healing properties and preventing the bird flu.
Hunter's stew has been a Polish favorite for centuries, and most purists believe it should cook about that long to taste right, Baruch notes in his book. "I say, 'No way.' I developed this recipe years ago and have demonstrated it for Elk and Moose lodges around the Midwest without a complaint yet. Get rid of your black caldron and make some bigos today!"
If you like stew on the sweeter side, Baruch suggests adding some pitted dried prunes, diced green apples, and a dash of sugar to the simmering pot.Bigos (Hunter's Stew)
Bigos (Hunter's Stew)
Preheat oven to 350 degrees.
In large (6- to 8-quart) pot over medium-high heat, cook bacon until it renders its fat and turns light brown, not crisp. Using slotted spoon, carefully remove bacon to large (8- to 10-quart) earthenware casserole or other heavy oven-proof casserole.
Add sliced Polish sausage to pot and cook, stirring constantly, until sausage turns light brown. Using slotted spoon, remove sausage and place in casserole.
Working quickly, lightly dredge cubed meat into flour, then saute in hot bacon and sausage fat in pot 3 to 4 minutes, until golden brown. With slotted spoon, remove meat to casserole. You need 2 tablespoons fat remaining in pan; remove from heat to add oil as needed.
Return pot with bacon fat to heat. Add garlic, onion, carrots, mushrooms, green cabbage and sauerkraut, and cook, stirring frequently, until carrots are softened, 5 to 10 minutes. Do not let vegetables brown.
Add bay leaf, basil, marjoram, paprika and crushed caraway seeds to pot and cook 1 minute. Add remaining ingredients and lightly cook, stirring constantly, until liquid comes to boil.
Pour vegetables and stock over bacon, sausage and meat. Cover casserole tightly and cook in oven 2 1/2 to 3 hours. Makes about 8 servings.
This recipe and the photograph were provided by Michael Baruch (e-mail M.Baruch),
Gregory Bertolini (Photographer).
Check Polish food Recipes and Polish food stores & link to online sites with recipes in Polish Culture. Look at Polish Cooking Books and Recipes Store. Check also articles about Herbs, Fruit and Vegetables in Polish Cuisine and about the history of Polish food.
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