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Hunters Stew    HT   MC   Polish   115mins

Polish name: Bigos

Serves 4  
    Hot  Game  Pork  Alcohol  Dried Fruit  Vegetables Main Course  Dairy Free  Eggless Poland  Eastern Europe
 

Ingredients

4 tbsp Oil
450g/1lb Venison, cut into

5cm/2-inch cubes
1 Large Onion
2 Garlic Cloves, crushed
4 tbsp Plain Flour
4 tbsp mild Paprika
900ml/30fl.oz. Beef Stock
225g/8oz smoked Ham, cut in large dice
275g/10oz Smoked Sausage (Kielbasa), thickly sliced
2 teasp Dried Thyme

1 heaped tbsp Dried Parsley
1 teasp Cayenne Pepper
Salt and Black Pepper
2 tbsp Tomato Paste
400g/14 oz White Cabbage, coarsely chopped
2 Apples, coarsely chopped
2 Carrots, sliced
8 pitted Prunes, quartered
4 Tomatoes, roughly chopped
240ml/8fl.oz. Red Wine


Instructions

1. Heat the oil in a large saucepan, add the onion and garlic and sauté over a medium heat or 2-3 minutes. Remove with a slotted spoon and set aside.

2. Re-heat the oil in the pan until very hot then add the venison in batches and brown on all sides.

3. Return all the browned meat to the saucepan together with the onion and garlic, sprinkle the flour over the top, then cook, stirring until light brown.

4. Add the paprika and cook for 2 minutes, stirring constantly then gradually add the beef stock, stirring constantly.

5. Bring to the boil then add the ham, kielbasa, herbs, salt, peppers, and tomato paste. Stir well, then reduce the heat, cover and simmer over a low heat for 1 hour stirring from time to time and adding more liquid if necessary to keep the meat just covered.

5. After the cooking time, add the cabbage, apples, carrots, prunes, tomatoes and wine, mix well, taste and adjust the seasoning then cook for a further 20 minutes. Serve hot.

 

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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