Recipe

Bigos Polish Hunters Stew Recipe

	Rescue_ranger / All my dishes 1 month, 3 weeks ago This is my version of Bigos it is considered the national dish of Poland. It's a hearty, long-simmered meat-and-sauerkraut stew that goes back centuries. It was traditionally served at the start of the hunting season, from fall through Mardi Gras, o... More Prep:45m Cook:120m Servings:810	Rescue_rang
	pork rabbit chicken smoked sausage vegies gallore

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Ingredients

1 cup pitted prunes

1 ounce dried porcini mushrooms

3 cups boiling water

1 Large onion, chopped

1 small head fresh cabbage, chopped

½ pound baby carrots halved

½ pound of parsnips

1 large sweet/tart apple cored and cubed into ½ inch pieces

1 1/2 pounds of sauerkraut, rinsed well and drained use fresh not canned!

1/2 pound smoked Polish sausage, cut into 1-inch pieces

1/2 pound cooked fresh Italian sweet sausage, cut into 1-inch pieces

1 fresh Rabbit cleaned and quartered with giblets

1 chicken quartered with giblets

1/4 pound smoked bacon, cut into 1/4-inch pieces

4 large tomatoes, peeled and chopped

1 1/2 cup dry red wine, preferably Madeira

2 bay leaves

Fresh ground Salt and black pepper to taste

Bacon drippings

Directions

1) Place prunes and dried mushrooms in a medium bowl. Pour over boiling water and let steep for 30 minutes or until mushrooms have softened. You may chop the mushrooms and prunes, but leaving them whole makes for a chunkier dish. Set aside with soaking liquid.

2) Meanwhile, in a Dutch oven or large pot with a lid, Fry off bacon till crispy and remove bacon and set aside, add rabbit and brown repeat with chicken pieces just brown them do not cook them set pieces in a bowl. Sauté onion and fresh cabbage in bacon drippings, when cabbage has collapsed by half, add sauerkraut, the meats with juices, tomatoes, carrots, parsnips, apple, wine, bay leafs and reserved mushrooms and prunes and their soaking liquid, being careful not to pour off the sediment in the bottom of the bowl.

3) Mix well and bring to a boil over medium heat. Lower heat to low and simmer covered for 1 1/2 hours, stirring occasionally and adding liquid as needed to prevent burning.

4) Remove bay leaf and meats and remove any bones from meats. Return to Dutch oven and bring back to a simmer

Portion into heated bowls accompany with whole, peeled and boiled potatoes and a good crusty bread.

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