Best Hunters Stew Recipes

ITALIAN HUNTERS STEW

Steps:

• Toss meat with flour; brown on all sides in oil in 5-qt. Dutch oven. Add garlic and onions; saute until tender. Stir in the broth, seasoned salt, chili powder, oregano and rosemary. , Cover and simmer for 1-1/2 hours. Add tomatoes, tomato paste, parsley and carrots. Cover and simmer for 1 hour or until meat and carrots are tender. Stir in macaroni; heat through. Sprinkle with cheese.

POLISH HUNTERS' STEW (BIGOS)

Steps:

• 1 Pour hot tap water over the dried mushrooms for 20-40 minutes, or until soft. Grind or crush the juniper berries and black peppercorns roughly. Cut the pork shoulder and sausages into 2-inch chunks. Drain the sauerkraut and set aside. Clean off any dirt from the mushrooms and cut them into large pieces; leave small ones whole. 2 Heat the bacon fat or vegetable oil in a large lidded pot for a minute or two. Brown the pork shoulder over medium-high heat. Do not crowd the pan. Set aside. 3 Put the onion and fresh cabbage into the pot and sauté for a few minutes, stirring often, until the cabbage is soft. Sprinkle a little salt over them. If you are making the tomato-based version, add the tomato paste here. Once the cabbage and onions are soft, remove from pot and set aside. 4 Add the mushrooms and cook without any additional oil, stirring often, until they release their water. Once they do, sprinkle a little salt on the mushrooms. When the water is nearly all gone, add back the pork shoulder, the cabbage-and-onion mixture, and then everything else except the prunes. Add the beer, if using, or the tomato sauce if you're making the tomato-based version. Stir well to combine. 5 You should not have enough liquid to submerge everything. Bigos is a "dry" stew, the ingredients will give off more liquid as they cook. Bring to a simmer, cover pot and cook for at least 2 hours. 6 Bigos is better the longer it cooks, but you can eat it once the ham hock falls apart. Check at 2 hours, and then every 30 minutes. When the hock is tender, remove, pull off the meat and fat from the bones. Discard bones and fat, chop the meat roughly and return to the pot. Add the prunes and cook until they are tender, at least 30 more minutes. Serve simply, with rye bread and a beer. Add optional mustard or horseradish right before you eat it. Bigos improves with age;leftovers will be even better than the stew was on the first day.

HUNTERS' STEW FROM WARSAW (BIGOS WARSZAWSKI)

Steps:

• Brown pork in the hot bacon drippings.
• Place in a kettle and add sauerkraut, sausage, water and boullion cube.
• Cover and simmer until the pork is tender (1 to 1 1/2 hours).
• In the meantime, add the cabbage to a pot of boiling water, reduce heat, simmer 20 minutes and drain.
• Saute the bacon and onion until golden, add the flour mixed with water and stir until smooth.
• Stir into the pork- sauerkraut mixture and add the tomato paste, cabbage, mushrooms, salt and pepper.
• Simmer for 10 minutes, add wine and serve with steamed potatoes or crusty rye bread.

HUNTERS POLISH SAUSAGE SAUERKRAUT STEW

Steps:

• Soak the mushrooms in 1/4 cup water for 2 hours.
• Bring to boil and simmer for 1/2 hour.
• Slice.
• Wash the sauerkraut and squeeze it.
• Add mushrooms and the liquid in which they were cooked.
• Add the apples, the tomatoes, peppercorns, and bay leaf.
• Cover and simmer for 1 hour and 15 minutes.
• Add the meat and the bacon, simmer 1 hour longer.
• It is best reheated.
• Served with steamed potatoes or rye bread.

BIGOS (HUNTERS STEW)

Steps:

• Melt butter in a large pan and fry the onions until golden
• Rinse the sauerkraut in cold water and drain well, and mix with the onions. Add the tomatoes
• Shred the cabbage finely and mix in, add the stock stirring well
• In another pan brown the ribs or cubed pork belly then add to the cabbage mix, thickly slice the smoked sausage (kielbasa) then brown in the same pan as u did the ribs or pork belly, add to the cabbage mix
• Allow to simmer on a low heat for one hour, season to taste. Remove from heat and leave covered for 24 hours. Refridgerate and reheat before serving.

HUNTERS STEW (POLISH)

Steps:

• 1. Rehydrate shrooms in a cup of hot water. Cook up your bacon in a large cooking pot/dutch oven and set aside. Now brown the pork in the bacon grease; season with salt and pepper and then set aside. Next brown up the kielbasa and set aside.
• 2. Add caraway, allspice, onions & bay leaves to pot and saute till onions are soft. Scrap the brown bits loose and add your tomato paste. Cook till caramelized. Now add kraut, cooking and stirring till wilted. Return meats to pot, add shrooms and the water they soaked in. (Make sure you strain the liquid of the shrooms.)
• 3. Add chopped prunes, stock and wine then bring to boil. Season with s/p and reduce heat to medium/low. Cook covered for about 30 minutes, stirring occasionally. Add chopped apples and cook for about another 30 minutes till pork is nice and tender. (This is the Madiera wine that we used.)
• 4. This is the seasoning spice called Vegeta.
• 5. Getting my bowl of Hunters Stew from Chef Tad.
• 6. My bowl of Hunters Stew with a slice of amazing dilly rye bread. Yes, there are pickles in it and I was in heaven. LOL
• 7. Our wonderful instructor Chef Tad.

HUNTERS STEW (JACHTSCHOTEL)

Steps:

• Melt 2 tablespoons butter in a skillet over medium heat and cook onions until golden, about 10 minutes.
• Add stock and meat and continue cooking until heated through (cook longer if using raw meat until meat is cooked through).
• Meanwhile, grease a casserole or baking dish with butter; melt remaining butter over low heat.
• Layer half the meat in baking pan or casserole; top with half the potatoes.
• Top that with all of the apples, layer meat and potatoes again; top with breadcrumbs and drizzle with remaining butter.
• Bake 20 minutes.

HUNTERS'S RABBIT STEW

Steps:

• Everything is cooked on LOW heat (~1/3 of max). 1. Clean and roughly chop the garlic. 2. Place a large stew pot on low heat and add olive oil (to cover the bottom of the pot), chopped garlic, and small amount (~1/4tsp) of finely chopped rosemary, then slowly heat until the garlic yellows. (~10min) 3. Add the rabbit pieces, mix and cover, allowing them to release their own juices. Mix intermittently to avoid burning. 4. Once the rabbit meat has released its own juices (~15-30min cooking), add bay leaves, small amount of salt (better to add more at end as the wine will also make it slightly salty), tomato paste, the remaining rosemary and Vegeta. Mix and cover. 5. Once the meat juices have almost fully reduced, add red wine to ~85% of the level of rabbit pieces and allow to reduce. Mix and cover. Mix intermittently to avoid burning. Cooking should take ~1.5 hours once the rabbit is covered with wine. If necessary, season with salt and pepper just before completion of cooking. Serve warm with gnocchi.

HUNTERS CHICKEN STEW

Steps:

• Method: Season the chicken pieces with salt and freshly ground black pepper and put them in a bowl. Add the bay leaves, rosemary sprigs and crushed clove of garlic and cover with wine. Leave to marinate for at least an hour, but preferably overnight in the fridge. Preheat your oven to 180 degrees C. Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces with flour and shake of any excess. Heat an ovenproof pan, add a splash of olive oil, fry the chicken pieces until browned lightly all over and put to one side. Place the pan back on the heat and add the sliced garlic. Fry gently until golden brown, then add the anchovies, olives, tomatoes (broken up with a wooden spoon) and the chicken pieces with the reserved marinade. Bring to the boil, cover with a lid and bake in the preheated oven for 90 minutes. Skim off any oil that's collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary. Remove the bay leaves and rosemary sprigs, and serve with a salad, or some cannelloni beans, and plenty of Chianti. Rhona served this over baby potatoes and wilted spinach.

HEARTY HUNTERS STEW

Steps:

• Brown the meat in butter and oil. Season with salt and pepper. Set aside. Slice the potatoes, parsnips, carrots, onions and the garlic and brown the vegetables together with the mushrooms. Add the meat. Pour in the beer and cover the rest of the stew with water. Add the stock cube and make sure it dissolves completely. Let it simmer for about one hour. The meat should be very tender. Mix a couple of tablespoons of corn starch with about as much water. Pour it in and make sure to stir so that you do not get lumps in the stew. Garnish with parsley and thyme.

HUNTERS VENISON STEW

Steps:

• 1. Brown the meat with onions and drain.
• 2. Mix all ingredients together and pour into casserole dish.
• 3. Bake at 325 degrees for 45 min. Can put in a crock pot and cook on low for 2 hours