Bigos - Polish hunters stew | Video recipe
Watch how to make bigos, a well-loved Polish stew made with beef, sausage, sauerkraut, prunes and more. Find the full recipe on our site:
This Polish hunters' stew is full of flavour thanks to a savoury combination of sauerkraut, Polish sausage, beef, pork, red wine and herbs. Enjoy straightaway, or for richer flavour continue to slow cook the stew, covered, over low heat, stirring occasionally. Bigos becomes tastier the longer you cook it!
Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
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Bushcraft Recipes- Polish Bigos (Hunter's Stew) with the VDV Mess Kit
For dinner I made a Backpacking friendly version of Bigos, a traditional Polish Hunter's stew. The recipe is very flexible, I honestly didn't even measure out my ingredients. I just eyeballed it. They are listed out here:
Fully cooked Kielbasa
Cabbage
Sauerkraut
Prunes
Bacon
White Onion
I pre-diced the onion and the bacon and the kielbasa and put them all in a bag. I also measured out the sliced cabbage and sauerkraut and put them in a separate bag. I fried up the bacon, onion and kielbasa in the skillet, and then removed those from the heat while I put the cabbage and kielbasa over the fire until it wilted down. I sliced open the prunes and then I combined the meat, prunes, cabbage mixture, and a little water in the pot. I put the lid on the pot and let it all simmer with a little water for about an hour, stirring occasionally. After an hour, I added some black pepper, and it was ready to eat!
Soviet Airborne Trooper's (VDV) Mess Kit:
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Easy lunch or dinners ideas: HUNTERS STEW recipe / POLISH BIGOS
This delicious cabbaged stew recipe is easy to make and is tastes great. From one cabbage, sauerkraut, beef and sausage you get SO MUCH food. It's enough for few days and I freeze the rest
Bigos - Polish Hunter’s Stew
Bigos - Polish Hunter’s stew. Traditional stew which can be found in oldest Polish cookbooks. Contains cabbage, sauerkraut, mushrooms, prunes and different kinds of meats (pork, beef, venison kielbasa, ham, pork belly and bacon). it was usually cooked after hunting in big caldron over camp fire. Today can be done in the oven or on stove. Traditionally it is served during Holidays or weddings but not only - cooked over the weekend can be casual dinner dish during weekdays because bigos gets better every time we reheat it.
Ingredients:
8 oz bacon
1 lbs polish kielbasa sliced
1 cup diced smoked ham
2 cups roasted pork
1 lbs fresh pork shoulder
3 medium onions
4 garlic cloves
Small shredded cabbage
4 lbs sauerkraut drained
2 oz dried mushrooms (soaked in water for at least one hour)
2 tbsp tomato paste
1 cup of water
1/3 cup of red wine
5 diced prunes
1 tsp black pepper
2 tbs marjoram
1 tbsp smoked paprika
1 tbsp caraway
2 bay leaves
5 juniper berries
8 allspice berries
Classic Venison Stew
Full recipe here:
This recipe went viral for GOOD reason! It's got tender chunks of venison in a hearty broth and lots of veggies. The stew gets thick by cooking down but the broth isn't overly rich. Simple flavors, and in the video get my tips for cooking it like an expert.
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Cookbook:
Chicken Cacciatore Recipe - Traditional Italian Hunters Stew - Recipes by Warren Nash
This is a traditional Italian dish known as hunters stew. My chicken cacciatore recipe is easy to prepare and bursting with flavour. Although, you’ll have to excuse my pronunciation of this tasty dish!
What’s more, you can make this with leftover chicken (just skip the first few stages of frying off) and this recipe can also be made in a slow cooker, or pressure cooker if you’re in a hurry.
Get the directions for my tasty chicken cacciatore recipe on my website:
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Ingredients (Serves 3 | Prep time: 25m | Cooking time: 40m | 365 calories & 6.4g fat p/serving):
- 3 Chicken Breasts
- 20g Plain flour
- Oil (to fry)
- 1 Large onion
- 2 Garlic cloves
- 1 Red Pepper
- 2 Carrots
- 150g Baby/chestnut mushrooms
- 1 tbsp Dried sage
- 2 Sprigs Rosemary
- 1 tbsp Tomato puree
- 15 Black olives
- 1 Tin plum tomatoes
- 1 Chicken/veg stock cube
- Salt & pepper
- 150ml Red wine
- 1 Bay leaf
- Handful Fresh parsley