Bigos – Hunter’s Stew (Slow-Cooker or Dutch-Oven)

Heart-warming and comforting Polish classic, not only for Christmas but any other dinner through out the year.

Prep: 15 min; Slow-cook: 5 hours; serves: 6; skill: moderate

Ingredients

  • 300 g Venison, Pork and Juniper Sausage, sliced

  • 300 g fresh pork shoulder, cubed

  • 1 cup hot smoked pork belly slices

  • 2 cups Polish Sauerkraut, squeezed

  • 2 cups fresh green cabbage, shredded

  • 4 dried prunes, chopped

  • 1 onion & 2 garlic cloves, diced

  • 2 bay leaves, 5 allspice berries, 1 tsp smoked paprika

  • 200 ml beef stock + 150 ml dry red wine

  • Salt & pepper

Method

  1. Brown sausage & bacon; transfer to slow-cooker.

  2. Brown pork shoulder; add onions & garlic; sauté 3 min.

  3. Add to cooker with remaining ingredients.

  4. Slow-cook LOW 5 hrs (or Dutch-oven 150 °C for 3½ hrs).

  5. Adjust seasoning; rest 20 min before serving with rye bread.

Tradition: Bigos tastes even better the next day—make extra for leftovers!

Shop key products:

Venison, pork and juniper kielbasa - award winning

Sauerkraut

Hot smoked pork belly