Bigos Day

[Trial153]

What's a bowhunter to do during gun season? Make Bigos, polish for hunters stew. It should be polish for "big pain in the balls" .

Any way here is what's in this year's Bigogs. Caribou chuck, Smoked Moose Shank, Double smoked bacon, Venison Kielbasa.....I will up date more pictures when it's done.

 

[Trial153]

Bigos ...........

 

[xcutter]

I'd eat the fire out of that. Looks good.

 

[Pigdog]

Looks good! A Polish staple.

 

[Azone]

Looks like some good stuff. You gonna post up a recipe detailing portions of ingredients and cooking time? Or is it top secret?

 

[Trial153]

Looks good! A Polish staple.

It sure is, they take pride in it for sure.

 

[Trial153]

Looks like some good stuff. You gonna post up a recipe detailing portions of ingredients and cooking time? Or is it top secret?

I guess I can post a rough recipe. There isnt a hard fast rules or portions however there is some "must haves" in it.

Soon as I get a minute I will type something up.

 

[Azone]

I guess I can post a rough recipe. There isnt a hard fast rules or portions however there is some "must haves" in it.

Soon as I get a minute I will type something up.

Good deal, thanks.

 

[Pigdog]

In my family its short of a "kitchen sink" approach. The only must have ingredients for me are cabbage, onion, bacon and black pepper. Everything else is just extra. Its a great dish to add wild mushrooms to.

 

[Trial153]

The must have for this recipe for me is some kind of pork, some kind of game, Kielbasa, sauerkraut, mushrooms and cabbage.


Here is what I used: Caribou chuck, Smoked Moose Shank, Double smoked bacon, Venison Kielbasa, 2 pounds of sauerkraut, head of cabbage, two onions, two cloves of garlic, small Portobello mushrooms and shiitake mushrooms. Two granny smith apple and cup of prunes chopped.

Spices: Black and white pepper, caraway seeds, ground mustard, apple wood smoked sea salt, couple bay leaves, paprika, and small can of tomato paste. couple cups of red white and game or beef stock



You want to keep all meat cut in approximately the same size pieces
Use either a large cast iron or enamel coated Dutch oven, mine was 12 quarts


cut and fry the bacon, then braise all the meat in the bacon fat don't overcrowd it and get a good crust, while keep setting it side till its all done. If you need too add gulp of oil at times to the pan go head.

In a second large pan add a little oil and then sweat the copped cabbage. Set it aside when its reduced by half.

in the dutch over after the meat is all braised, add the chopped onion and smashed garlic to the pan, cook it down a bit and then deglaze the bottom of the pan with cup or three of red wine. drink some wine. Cook it all down a bit. Then add in the two pounds of sauerkraut with its brine, add in all the meat and spices, a cup or so more of stock and bring its all up to temp, then add the cabbage and tomato paste.

All that should be left is the apples, prunes and mushrooms. Peel and chop the apples and prunes along with mushrooms and add them in about an hour. Get it all mixed we'll together and the cook on low for few hours. Add more stock as needed. It shouldn't be dry but it shouldn't be something you need to eat with spoon either. The right consistency you should be able to eat everything with a fork and mop up the juice with bread.

It will last a week in the fridge and reheats excellent. I have never put any in the freezer because it never last that long.

 

[boom]

hunters stew!! yum

 

[LostArra]

I need to try this just for the sauerkraut. I've never used it in a stew
Thanks

 

[Trial153]

I need to try this just for the sauerkraut. I've never used it in a stew
Thanks

The Kraut makes it ...

 

[Ddog]

Looks and sounds damn good!