Ingredients with Measurements:
- 1 lb. venison, cubed
- 1 lb. sauerkraut, drained
- 1 lb. fresh cabbage, shredded
- 1 cup dried prunes, pitted
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp. tomato paste
- 1 cup beef broth
- 1 cup red wine
- 2 bay leaves
- 1 tsp. caraway seeds
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a Dutch oven or large pot, sauté the venison over medium-high heat until browned on all sides. Remove from pot and set aside.
3. In the same pot, sauté the onion and garlic until softened.
4. Add the tomato paste and cook for 1-2 minutes.
5. Add the sauerkraut, cabbage, prunes, beef broth, red wine, bay leaves, caraway seeds, salt, and pepper. Stir to combine.
6. Add the browned venison back to the pot and stir to combine.
7. Cover the pot with a lid and transfer to the preheated oven.
8. Bake for 2-3 hours, stirring occasionally, until the meat is tender and the flavors have melded together.
9. Remove from oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
350°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 320
Fat: 10g
Carbohydrates: 25g
Protein: 28g
Substitutions for ingredients:
- Pork or beef can be substituted for venison.
- Dried apricots or figs can be substituted for prunes.
- Chicken broth can be substituted for beef broth.
Variations:
- Add chopped apples or pears for a touch of sweetness.
- Use different types of cabbage, such as Napa or Savoy.
- Add sliced mushrooms for extra flavor.
Tips and tricks:
- Browning the meat before adding it to the pot adds extra flavor.
- Letting the dish cool for a few minutes before serving allows the flavors to meld together even more.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a dollop of sour cream on top.
- Garnish with fresh parsley or chopped chives.
Garnishes:
- Sour cream
- Fresh parsley
- Chopped chives
Pairings:
- Serve with crusty bread or boiled potatoes.
Suggested side dishes:
- Roasted root vegetables
- Steamed green beans
- Mashed sweet potatoes
Troubleshooting advice:
- If the dish is too sour, add a pinch of sugar to balance out the flavors.
- If the dish is too dry, add a splash of beef broth or red wine.
Food safety advice:
- Make sure the venison is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Bigos is a traditional Polish stew made with sauerkraut, meat, and various vegetables.
Flavor profiles:
- Tangy, savory, and slightly sweet.
Serving suggestions:
- Serve with a glass of red wine.
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Region: Polish