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Bigos Traditional Hunters Stew Recipe
|Roast beef/Pot roast / roast lamb / roast pork / venison / rabbit / chicken / duck / ham / polish sausage / roast veal||6 Pound|
|Yellow onions||2 , peeled and chopped|
|Salt pork||1⁄4 Pound, diced and browned|
|Cooked dried mushrooms/2 cups fresh mushrooms, sauteed||1 1⁄2 Ounce (With Water)|
|Brown sugar||1 Tablespoon|
|Dry red wine||1 Cup (16 tbs)|
Calories 682 Calories from Fat 178
% Daily Value*
Total Fat 20 g30.5%
Saturated Fat 7 g34.8%
Trans Fat 0 g
Cholesterol 243.4 mg
Sodium 2250.1 mg93.8%
Total Carbohydrates 25 g8.3%
Dietary Fiber 9.2 g36.7%
Sugars 6.9 g
Protein 92 g184.1%
Vitamin A 1% Vitamin C 69.8%
Calcium 8.9% Iron 25%
*Based on a 2000 Calorie diet
Cook the onions in the fat from the salt pork until limp.
Add the flour, and blend well.
Stir in the sauerkraut and mushrooms, along with the juice from the dried mushrooms.
Add all the diced meats, including the salt pork, and the salt, pepper, and sugar.
Simmer, covered, for 1 hour.
Add the wine, boil up once, and remove from the heat.
Keep the pot covered until you are ready to serve.
Traditionally so much time was spent in preparing this dish that one is not expected to eat it on the first day.
It keeps for several days in your refrigerator, and it is much better heated up.