Bigos, Hunter’s Stew

BIOGOS, Hunter’s Stew

I liken Bigos – more commonly known as Polish Hunter’s Stew – to Chicken Cacciatore. Both were created as peasant foods, relying on what was regularly available from the land. But of course, the sauce reflects the country. Tomatoes are a staple of Italian cuisine as cabbage is for the Polish. While I can’t be sure, I imagine Bigos was a staple of the Górales, the Polish Highlanders who roamed the Tatra mountains near Zakopane.

Bigos may be my #1 comfort food, and certainly a classic of slooow, deliberate cooking. I use the best and most authentic kielbasa I can find and succulent pieces of pork roast. I begin by cooking down my bacon and making a roux of the grease. Then, I sear the meat in the roux, and gradually add the onions, mushrooms, thinly sliced cabbage, and sauerkraut, all thoroughly washed. I allow my concoction to simmer slowly for several hours. I know it’s ready when the aroma becomes irresistible.

As I approach completion, I create a bed of mashed potatoes that can serve as a standalone, gourmet meal on its own.  After I boil the potatoes and remove the water, I place them in a pan to be roasted along with fresh garlic and a bit of onion. I roast the potatoes until they display a hint of a crisp brown crust. Then I mash them with a healthy portion of butter and a small portion of heavy whipping cream.

When the potatoes are done, I carefully spread them in a serving dish and cover them with the simmered roux.  The recipe has never failed me.  Even my gentile friends – those of non-Polish descent – rave about this simple yet filling stew from ‘the old country.’  Even if you are one of those untested and uninitiated people who makes faces at cabbage and sauerkraut, you are certain to become an avid fan of this dish.

$10 for one serving
$25 for three satisfying portions
$50 for six full portions

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