Poland | Bigos (Hunter's Stew)

Before a big hunt, I vividly remember the winter nights in the cabin with my dad. We would talk through the checklist for the next morning — if we had our trail mapped out or whether we packed the bear repellent or not. We would cook a large pot of chili, wearing long johns and wool socks. This imagery was playing in my head while I was making this stew and I imagine that the families of hunters in rural Poland were having similar experiences.

This stew is comforting, hearty, and unique. I love the sauerkraut in the meal and the figs bring a fall sweetness to the powerful flavors of the sausage. Because Poland experiences very cold, barren winters, a majority of their cuisine uses foods that can easily be preserved during that cooler period of the year.

This stew is great for large feasts during the holidays or when your kids have a snow day and you need something to warm your stomach.

Ingredients Needed:

2 yellow onions, chopped

  • 1 lb Polish Sausage, quartered

  • 1 lb beef or pork stew meat (or double sausage)

  • 1 oz dried Porcini mushrooms

  • 4-5 large garlic cloves

  • 3-4 medium carrots, diced

  • 1.5 lb. drained sauerkraut (do not rinse)

  • 5 cups cabbage, shredded

  • 1.5 teaspoons dried thyme

  • 1.5 teaspoons dried marjoram

  • 1 teaspoon allspice

  • 1 large bay leaf

  • 2 tablespoons sweet paprika

  • 1 teaspoon caraway seeds, crushed

  • Pinch of cayenne

  • salt & pepper to taste

  • 1 cup dry red wine

  • 4 cups beef stock

  • 1 can diced tomatoes (optional)

  • Mushroom powder (optional)

  • Salt and Fresh Ground Pepper to taste

  • 1 cup chopped prunes

Cooking Instructions:

  1. Place prunes and dried mushrooms in a medium heatproof bowl. Pour 2 cups boiling water over the prunes and mushrooms and let them steep for 30 minutes or until the mushrooms have softened. You can chop the mushrooms and prunes if you wish, but leaving them whole makes for a chunkier dish. Set aside with soaking liquid.

  2. Meanwhile, in a Dutch oven or a large pot with a lid, sauté onion and fresh cabbage in bacon drippings or vegetable oil.

  3. When cabbage has collapsed by half, add the sauerkraut, sausages, leftover meat, tomatoes, wine, bay leaf, and reserved mushrooms and prunes and their soaking liquid. Be careful not to include the sandy sediment in the bottom of the soaking bowl.

  4. Mix well and bring to a boil over medium heat.

  5. Turn heat to low and simmer covered for 1 1/2 hours, stirring occasionally and adding liquid as necessary to prevent burning.

  6. When ready to serve, remove bay leaf. Portion into heated bowls and garnish with a piece of frisée or other fancy greens to resemble the feather in a hunter's hat.

Recipe by: Polska Foods and The Spruce Eats

Jack Hatzfeld