Polish Hunter's Stew
This dish may stake a claim as being the national dish of Poland. Some versions of this recipes require several days of preparation and call for as many as 10 different kinds of meat. Woodcock, plover, and thrush may be difficult to obtain in your area, so this is a much simplified version of the original recipe. The quantity is large, but part of the mystique of this dish is that leftovers improve in flavor in the refrigerator. Some cooks insist that it reaches its peak of flavor on the sixth or seventh day.
Serve this beautiful stew in a carved pumpkin and start a
wonderful new Autumn tradition!
3 lb (1.5 Kg) sauerkraut
2 lb (1 Kg) pork roast or pork ribs
2 bay leaves
1 oz (25 g) dried mushrooms, chopped
20 black peppercorns
10 allspice berries
Salt to taste
12 cups (3 L) canned or fresh beef stock
2 lb (1 Kg) cabbage, chopped
2 Tbs (30 ml) butter or margarine
1 lb (500 g) smoked Polish sausage (kielbasa), cut
into 1/2 inch (1 cm) dice
1 lb (500 g) slab bacon, cut into 1/2 inch (1 cm) dice
Rinse the sauerkraut with cold water and drain well. In a large stockpot, combine sauerkraut, pork roast or pork ribs, bay leaves, mushrooms, peppercorns, allspice, and salt. Add 6 cups (1.5 L) broth and simmer over low heat for 1 to 2 hours, until the meat is tender. Remove the meat and allow to cool. Place the cabbage in a large saucepan and add the remaining 6 cups (1.5 L) broth. Bring to a boil and cook uncovered over moderate heat for 1 hour, until the cabbage is tender. Add the cabbage and its cooking liquid to the sauerkraut mixture. Remove any bones from the cooked meat and cut into 1/2 inch (1 cm) cubes. Melt the butter or margarine in a large skillet and add the cooked meat and smoked sausage. Saute over medium heat 10
minutes, until browned. Add to the sauerkraut mixture. In the same skillet, saute the bacon over medium heat until crisp and drain on paper towels. Add to the sauerkraut mixture. Cover and simmer for 1 hour or longer. Makes 12 to 14 servings.