Bigos: Polish Hunter’s Stew with Venison and Juniper Berries

Method9 steps · about 3 hr 30 min

1. 1

   Step 1: Cut the 1 kg venison into thick chunks and season with coarsely ground black pepper. Heat enough canola oil for browning in a large heavy-bottomed pan or pot over medium heat. Brown the venison in the hot oil; it will finish cooking during the long braise.

   Uses 1 kg venison · Coarsely ground black pepper, to taste · Canola oil, as needed for browning

2. 2

   Step 2: Dice the 100 g raw smoked bacon, chop the 10 g dried porcini, dice one large onion and slice the 2 garlic cloves. Add them to the browned venison and stir over medium heat until the onion starts turning translucent.

   Uses All browned venison and its pan juices · 100 g raw smoked bacon · 10 g dried porcini mushrooms · 1 large onion · 2 garlic cloves

3. 3

   Step 3: Add 3–4 dried bay leaves, 5 allspice berries, 8 juniper berries and 1 tbsp honey. Stir into the venison and aromatics.

   Uses The venison, bacon, mushrooms, onion and garlic · 3–4 dried bay leaves · 5 allspice berries · 8 juniper berries · 1 tbsp honey

4. 4

   Step 4: Halve the 8 smoked dried prunes, removing any stones. Slice both sausages into rounds: 100 g myśliwska and 100 g jałowcowa. Add the prunes and both sausages to the seasoned venison.

   Uses The venison mixture with spices and honey · 8 smoked dried prunes · 100 g myśliwska sausage · 100 g jałowcowa sausage

5. 5

   Step 5: Pour in the 360 ml dry red wine. Reduce the heat to low and braise for 40 minutes, stirring occasionally. The meat is still cooking; continue with the cabbage braise below.

   First wine braise · 40 minUses All venison, aromatics, spices, prunes and sausages · 360 ml dry red wine

6. 6

   Step 6: While the wine braise cooks, roughly chop the 400 g sauerkraut. Keep any juice released by it for optional seasoning at the end.

   Uses 400 g sauerkraut

7. 7

   Step 7: After the 40-minute wine braise, cut the 150 g white cabbage into small pieces and add it together with all the chopped sauerkraut. Add a little water only if more braising liquid is needed. Braise on the lowest heat for about 2 hours, stirring and checking that it does not dry out, until the venison is fully cooked and tender and the cabbage is soft. Continue cooking if the meat still needs more time.

   Braise venison and cabbage · 120 minUses All wine-braised venison and its liquid · All chopped sauerkraut · 150 g fresh white cabbage · Water only as needed for braising

8. 8

   Step 8: Stir 2–3 tbsp apple cider vinegar into the fully cooked stew and taste. Add salt to taste. If more acidity is wanted, stir in a few tablespoons of the reserved sauerkraut juice.

   Uses The fully cooked tender venison-and-cabbage stew · 2–3 tbsp apple cider vinegar · Salt, to taste · A few tablespoons reserved sauerkraut juice, optional

9. 9

   Step 9: Serve the finished bigos hot, with fresh bread alongside if wanted.

   Uses The finished hot bigos · Fresh bread, optional, to serve