Polish Hunter's Stew Recipe

This recipe for bigos makes a hearty, long-simmered meat-and-sauerkraut stew that goes back centuries and is a national dish of poland. It was traditionally served at the start of the hunting season, from fall through shrove tuesday, or until the family's supply of barrel-cured sauerkraut ran out. Today, it's enjoyed year-round. Any combination of game, beef, pork, poultry, and vegetables work. This recipe is just one version. Bigos also is an excellent way to use up leftover cooked meats and for the family hunter's quota of venison. You can also prepare bigos for a large gathering like a game day