Recipe: Hunter's Stew


This slow-cooked hearty hunter's stew, otherwise known as bigos, is one of Poland's national dishes. Combining pork, sausage, cabbage and sauerkraut with a bunch of woodland flavours it's sure to sort you right out after a busy day!


  • 2 white onions
  • 2 tbsp butter
  • 1 tbsp oil
  • 1 tsp carroway seeds
  • 1 tsp juniper berries
  • 4 tbsp honey
  • 400 g pork shoulder
  • 500 g sauerkraut, drained
  • 1/2 white cabbage
  • 400 g tinned tomatoes
  • 500 ml chicken stock
  • 1 handful of dried porcini mushrooms
  • 300 g Polish sausage
  • 1 red apple
  • 100 g wild mushrooms, optional
  • 100 g sour cream
  • 1 bunch of dill
Slice and fry the onions

Step 1

Slice And Fry The Onions

Peel and slice the onions, then begin to soften in a large saucepan with the butter, oil and a pinch of salt and pepper for 5 minutes.

Add everything... and stew

Step 2

Add Everything... And Stew

Cut the pork into small chunks and slice the cabbage. Stir in the caraway seeds, juniper berries and honey. Toss the pork into the onions along with the sauerkraut, cabbage, tomatoes, stock and mushrooms. Stir well, cover with a lid and heat to a simmer. Allow to simmer very gently for 2 hours, stirring occasionally, or transfer to an oven preheated to 150°C for the same time.

Add sausage and apple

Step 3

Add Sausage And Apple

Slice the polish sausage into discs and grate the apple. Stir both into the stew and continue cooking for another 30 minutes without the lid.

Season and serve

Step 4

Season And Serve

Scrub the mushrooms clean and flash fry in a tiny bit of oil and butter to just cook them. Check for seasoning and serve garnished with the sautéed mushrooms, fresh dill beside mashed potatoes and sour cream.

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