Polish Hunter's Stew

Bigos, or Hunter's Stew, is considered the most traditional of all Polish dishes. Often mentioned  in poetry and novels, this stew was served at royal banquets and hunts and still is the king of all dishes. Traditionally made with  several kinds of  wild game, this is a contemporary  'tamer' version that only  requires entering the nearest supermarket to capture the main  ingredients.

 Bigos is a thick, flavorful dish that's  is  perfect for fall and winter meals.  Serve with black bread to mop up the  sauce, and/or  braised cabbage or boiled  potatoes on the side to be authentic.    This  recipe makes  8-10 servings, and because  there are no potatoes or other starchy veggies to up the  carb ante, those who care will appreciate that a  very generous serving has  only 11 grams of carbohydrate.

I recommend making it a day or two before serving, because it  reheats so well and flavors intensify each time .  If  you're determined to enjoy it the same day, start it at least  3 hours prior to serving, so you can let it cool and reheat it at least once before serving.

Buy a pound of Polish sausage ( kielbasa) and slice it 1/2" thick,  Brown the slices, about one third at a time in a heavy skillet over high heat. As they are cooked,  transfer them to a 5 qt.  ovenproof casserole or  non-aluminum pot.  After the sausage is done, add 3 TB veg oil to the pan, and heat it.  Brown 1 1/2  lbs each of pork* and beef*, cubed in 1"  chunks, in batches, adding to the baking dish.   Don't crowd them, we dont want the meat to steam, we want it to brown. When all the meat is   browned and removed, add 2 1/2 c sliced onion to the skillet and cook 3-5 minutes, stirring several times, until soft.  Add to the casserole, along with 12 oz. fresh, halved mushrooms, a 1 lb. bag sauerkraut which has been rinsed and drained, 1 c. dry red wine, 8 oz. tomato sauce,  14 oz canned stewed or whole tomatoes, 2 tsp salt, 1 tsp caraway seeds, 1/4 tsp pepper.

* use whatever beef and  pork you have on hand; cut up thick pork chops or a pork roast, use  beef stew meat, beef roasts or swiss or round steak...

Cover and bake 2 to 2 1/2 hours at 375 or until meat is tender,  stirring three or four times, and enjoy your 'not-so-wild game'.