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  Added: Nov 03, 2011  •  Visited (449)  •  Print version Print this recipe (14)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Hunters Stew
This is a very old traditional Polish recipe and it was served at royal banquets and is still the piece de resistance after hunting parties. This is best served at large parties because of the numerous ingredients and, if necessary, any leftover can be put in the refrigerator for future use. The following proportions are only approximate and can be varied according to taste and availability.

What You Need:
ALLOW AT LEAST ½ LB. OF EACH OF THE FOLLOWING COOKED MEATS, DICED
  • Roast beef or pot roast
  • Chicken or duck
  • Roast lamb
  • Ham
  • Roast pork
  • Sausage
  • Venison or hare
  • Roast veal

    TOGETHER WITH
  • 6 - 8 pound sauerkraut
  • 2 onions, minced
  • 1½ oz mushrooms, cooked until soft enough to cut into thin strips
  • 2 tablespoons flour
  • Salt, pepper and sugar to taste
  • Liquid in which mushrooms have cooked
  • 1 cup Madeira wine (or more)
  • ¼ pound salt pork, diced and browned

    IF THE MEATS MUST BE PREPARED FRESH, EACH PIECE SHOULD BE POT-ROASTED SEPARATELY, TOGETHER WITH THE FOLLOWING
  • 1 tablespoon (or less) butter
  • 6 peppercorns
  • 1 onion
  • A bay leaf (optional)
  • 1 carrot
  • ½ cup soup stock (approx.) to prevent sticking
  • 1 stalk celery
  • A piece of celery root
  • A piece of parsley root
  • Salt to taste

  • How To Cook:
    1. Combine the sauerkraut and cooked mushrooms together with the liquid in which they were cooked.

    2. Brown the diced salt pork, cook the onion in this fat until limp, add flour, and stir until blended.

    3. Add to the sauerkraut.

    4. Add all the diced meats, season to taste, and simmer, tightly covered, until ready to serve.

    IF THE MEATS MUST BE PREPARED FRESH, EACH PIECE SHOULD BE POT-ROASTED SEPARATELY IN THIS WAY:
    1. Cook each meat until tender.

    2. Dice and combine with sauerkraut as directed above.

    3. The vegetables with which the meats have cooked may be used separately.

    4. Traditionally they are not added to the main dish.

    NOTE:
        This dish is even better reheated, so it may be prepared in the morning for use in the evening. It will keep in the refrigerator for about 3 days, if necessary.
     
    To Serve: 10 - 12
    This recipe is also available in:
    Cuisine » Europe » Poland
    Dish » Main Courses
    Main Ingredient » Meat & Poultry » Venison
    Main Ingredient » Meat & Poultry » Rabbit & Hare
    Main Ingredient » Meat & Poultry » Duck

     





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