Bigos by Joe
By Published: July 26, 2013
- Yield: 6 Servings
- Prep: 20 mins
- Cook: 2 hrs 25 mins
- Ready In: 5 hrs 30 mins
This old Polish dish was traditionally eaten after the hunt and was made with bear and other game. The recipe calls for venison and bear. If you do not have the bear, substitute lean pork.
Ingredients
- 1/2 lb. cubed venison
- 1/2 lb. cubed bear meat
- 1/2 lb. venison sausage cut in 1/2 in. wheels
- 1/2 lb. bacon cut in 1 in. pieces
- 2 16 oz. cans sauerkraut
- 1 10.5 oz. can beef broth
- 1 large onion diced
- 8 oz. fresh sliced mushrooms
- 1 cup wine
- 1 tbs. paprika
- salt amount to taste
- pepper amount to taste
Instructions
- In a stove-top Dutch oven, fry the bacon until crisp. Remove it with a slotted spoon and drain. Saute the onion and mushrooms in the drippings for a few min., then remove and drain them. Pour off all but 1/4 cup of the drippings. Brown the venison, bear, and sausage. Add the bacon, onions, mushrooms, broth, wine, paprika, salt, and pepper. Stir and bring to a light boil. Cover, reduce heat, and simmer for 2 hours. When ready to eat, drain sauerkraut and stir into dish. Serve hot.
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