Hunter's Stew with Smoked Meats
⏳ Time
4 hours 10 minutes
🥕 Ingredients
20
🍽️ Servings
6
Description
This is how Hunter's Stew is prepared by John Smith, the chef at The Gourmet Kitchen.
Ingredients
- Safflower Oil - 3 fl oz
- Salted Butter - 1.8 oz
- Sauerkraut - 10.6 oz
- White Cabbage - 2 lbs
- Semi-Smoked Sausage - 4.2 oz
- Boneless pork shoulder - 10.6 oz
- Smoked Chicken - 10.6 oz
- Beef Shank - 10.6 oz
- Semi-Smoked Sausage - 10.6 oz
- Onion - 7.1 oz
- Porcini Mushrooms - 1.1 oz
- Prunes - 5.3 oz
- Red Grape Juice - 7 fl oz
- Paprika - 0.1 oz
- Black Cumin (Cumin) - 0.1 oz
- Marjoram - 0.1 oz
- Ground Black Pepper - 0.1 oz
- Bay leaf - 0.1 oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Cut the meat and sausage into pieces measuring 2 cm.
Step 2
Shred fresh cabbage.
Step 3
Squeeze out the sauerkraut and chop it if it's too long. You can save the brine from the cabbage to adjust the acidity of the bigos.
Step 4
Slice the onion into julienne strips and dice the prunes, leaving a couple of pieces whole.
Step 5
If the mushrooms are frozen, boil them for 30 minutes in a small amount of water, reserving the broth.
Step 6
Sauté all the raw meat confidently in a mixture of vegetable and butter. It's better to simmer the beef separately for a while, as there is a high risk that by the time the pork and cabbage are ready, the beef will still be tough, but this depends on the cut.
Step 7
After that, add the smoked meats to the meat and sauté.
Step 8
Add the onion and cook it until caramelized.
Step 9
In a separate pan, sauté the white mushrooms and then add them to the meat.
Step 10
Add fresh cabbage to the meat and sauté until it reaches a characteristic color and aroma. Then, add sauerkraut, cumin, salt, and bay leaves, and continuously stir to achieve maximum caramelization of the cabbage.
Step 11
Add the wine and some mushroom broth. Reduce the heat and cook on very low heat, checking and stirring occasionally, adding more liquid if necessary. This should take at least 1.5 hours. When the cabbage and meat are completely tender, add the remaining spices and prunes, and season to taste with salt, pepper, and brine. Stir and simmer for another 20 minutes.
Step 12
Enjoy it the next day.
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