Bigos is originally a traditional Polish dish. There are
similar preparations in neighbouring countries. The basic
ingredients are sauerkraut, white cabbage and various
kinds of meat. This is a mixture of everything, from duck
to pork, venison, lamb and beef. A piece of Polish
sausage is a must. Bigos should always contain more
meat than cabbage. The addition of dried plums is also
quite common. Otherwise, there are apparently as many
variants as there are Polish family cooks. Here is my own
version with game stew as a basis.
bigos with wild boar and deer
ingredients - info
wild boar stew
dried porcini mushrooms
pepper and salt
Cut the onions into slices. Clean the mushrooms and cut them
into quarters. Cut the white cabbage into thin strips. Cut the
peeled carrots into small cubes. Crush a couple of garlic
cloves. Bring the sauerkraut to the boil with the water and
cook for a minute. Soak the dried mushrooms.
Melt a knob of butter in a pan and fry the white cabbage,
onion, diced carrot, garlic and mushrooms. Season with salt
and pepper. Leave to fry for at least 10 minutes.
Spoon this preparation into a cast-iron casserole. Add the
drained sauerkraut, together with the plums, the soaking
water of the porcini mushrooms and a glass of game stock.
Add a bouquet garni made from thyme, rosemary, parsley
stalks and bay leaf. Season with a few juniper berries, a few
pieces of cloves and marjoram.
Fry the wild boar and deer stew meat in a pan with bubbling
butter until golden brown. Season with pepper and salt. Leave
everything to stew on a low heat for at least 2 hours with the
lid on the pan. Check every now and then that the meat is
cooked and does not burn. Let the preparation rest in a cool
The next day. Peel a few apples and remove the core. Cut
the fruit into cubes. Cut the slices of smoked bacon in half and
fry them crispy in some butter. Cut the smoked sausage into
Bring the bigos back to temperature and mix in the previous
ingredients. Then mix in a few tablespoons of tomato puree
and a glass of Madeira. If desired, correct the taste with a
dash of liquid honey.
Let the preparation simmer for at least another half hour.
Serve with brown bread, boiled potatoes or mashed potatoes.