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Bigos (Polish Hunter Stew)
Posted on 12/30/25 at 10:26 am
Posted on 12/30/25 at 10:26 am
I made this the other day. It's definitely different from most stews I've had, but is quite good, especially on a cold day. I work with some folks in Poland, and this is kind of a national dish for them.
There's a recipe at the link below. I didn't follow this exactly -- no juniper berries or prunes -- but it was very tasty. I used bacon, sausage and pork chops for the meat. Some recipes call for any kind of game that you have handy. It also includes onions, cabbage, sauerkraut, carrots, garlic, caraway, marjoram, black pepper, tomatoes, and beer.
Bigos
There's a recipe at the link below. I didn't follow this exactly -- no juniper berries or prunes -- but it was very tasty. I used bacon, sausage and pork chops for the meat. Some recipes call for any kind of game that you have handy. It also includes onions, cabbage, sauerkraut, carrots, garlic, caraway, marjoram, black pepper, tomatoes, and beer.
Bigos
This post was edited on 12/30/25 at 10:27 am
4
Posted on 12/30/25 at 12:19 pm to SpotCheckBilly
Looks interesting. I would eat it.
Posted on 12/30/25 at 1:50 pm to SpotCheckBilly
One of my favorite winter dishes.
Posted on 12/30/25 at 1:55 pm to Freauxzen
quote:
One of my favorite winter dishes.
It made the "Will make again" list.
Posted on 12/30/25 at 7:39 pm to SpotCheckBilly
My late FIL, was from Poland, this was our traditional NYE meal. Perogie for X Mas and Bigos a week later.
Posted on 12/30/25 at 9:11 pm to SpotCheckBilly
I would definitely eat that. I had a deer stew with prunes in Germany and it was awesome. I’d bet the juniper berries and prunes really add to the dish.
Posted on 12/31/25 at 6:55 am to ChEgrad
One recipe called for plum jelly, as opposed to prunes. I think I will try that next time.
A little mustard stirred into your bowl gives it some more pop.
A little mustard stirred into your bowl gives it some more pop.
This post was edited on 12/31/25 at 6:57 am
Posted on 12/31/25 at 6:49 pm to ChEgrad
quote:
I had a deer stew with prunes in Germany and it was awesome. I’d bet the juniper berries and prunes really add to the dish.
I'm willing to bet that can be traced back to the Roman dish found in Apicius
I had a version of it in a place in Trier, Germany that specialized in dishes from that cookbook. One of them was venison stewed with prunes and juniper berries just like you mentioned. Good, but a very, very different taste profile from what we're used to now, at least coming out of Europe.
This post was edited on 12/31/25 at 6:50 pm
Posted on 12/31/25 at 10:45 pm to HECM62
Perogies are the truth
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