Bigos (Hunter's Stew)

Bigos was traditionally served to hunting partys retuning to the manor house. The choice and amount of meat was left up to the cook. Some added fresh cabbage and a glass or two of wine. The "stew" was cooked with very little liquid. This is a peasant version translated from the original Polish recipe. Posted by request.

Ready In:
2hrs 30mins
Yields:
Units:

ingredients

  • 12 lb pork
  • 12 lb veal
  • 12 lb beef
  • 12 lb lamb
  • 12 lb venison (optional)
  • 12 lb mushroom, cooked
  • 1 large onion, chopped
  • 14 lb bacon
  • 12 lb Polish sausage, cut in small pieces
  • 1 quart sauerkraut, rinsed and drained
  • 12 - 1 cup water or 1/2-1 cup vegetable stock
  • salt and pepper

directions

  • In a very large skillet, fry the bacon.
  • Add onion, mushrooms and meat and fry until meat is lightly browned.
  • Add 1/2 cup liquid, cover and simmer until meat is tender, 1 to 1 1/2 hours.
  • Add more liquid if needed.
  • Add sausage and sauerkraut and cook until the flavors have blended, 5 to 10 minutes.
  • Season with salt and pepper and serve with steamed potatoes and crusty rye bread.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Lorac
Contributor
@Lorac
Contributor
"Bigos was traditionally served to hunting partys retuning to the manor house. The choice and amount of meat was left up to the cook. Some added fresh cabbage and a glass or two of wine. The "stew" was cooked with very little liquid. This is a peasant version translated from the original Polish recipe. Posted by request."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Lorac
    Bigos was traditionally served to hunting partys retuning to the manor house. The choice and amount of meat was left up to the cook. Some added fresh cabbage and a glass or two of wine. The "stew" was cooked with very little liquid. This is a peasant version translated from the original Polish recipe. Posted by request.
Advertisement