Hearty Polish Hunter’s Stew
"Polish Hunter’s Stew is a traditional dish that originated in the middle ages. It was typically made when hunters would bring home game meats. It would be added to a stew which had been cooking for a longer period. It’s a simple classic combination: long stewed meat with a combination of vegetables served with thick traditional bread. This recipe can include with pork, venison, beef, veal, and sausage with cabbage, sauerkraut, and mushrooms for a hearty meal. In other words, it’s an awesome addition to your late winter repertoire. You can prepare this stew recipe for a large family gathering. "
Serves12
Preparation Time15 min
Cooking Time2 hr 45 min
Ingredients
- 2 tablespoon vegetable oil
- 30 ounce pork shoulder
- 1 large onion
- 2 ounce cabbage
- 15 ounce mixed fresh mushrooms
- 15 ounce smoked sausage
- 17 ounce ham hocks
- 15 ounce fresh Polish sausage
- 25 ounce jar sauerkraut
- 4 ounce beer
- 1 tablespoon black peppercorns
- 1 tablespoon caraway seeds
- 2 tablespoon dried marjoram
- 2 tablespoon tomato paste
- Salt and pepper
Instructions
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Cut the pork shoulder into large chunks, about 2 inches. Cut the sausages into similar-sized chunks.
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Drain the sauerkraut and transfer it to a bowl.
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Clean and cut the mushrooms into large pieces; leave small ones whole
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Heat the vegetable oil in a large pot.
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Brown the pork shoulder over medium-high heat. Set aside.
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Sauté chopped onions and cabbage for a few minutes, stirring often.
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Add tomato paste, and once the cabbage and onions are soft, remove from the pot and set aside.
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Add the mushrooms to the pot and cook them without any additional oil. Keep stirring until the moisture from the mushrooms is gone.
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Add the pork shoulder, the cabbage-and-onion mixture, and then the rest of the ingredients to the pot.
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Simmer for 2 hours until the ham hocks fall apart.
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Season with salt and pepper.
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Serve with rye bread and light red wine.