Recipe for: Hunter's Bigos - photo 1
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Recipe for: Hunter's Bigos

Pikantne Main dishes Regional Cuisine of Poland 120 min Hard 5 wyświetleń ~44.76 PLN * - (0)
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Description

Hunter's bigos is a classic of Polish hunting cuisine — a thick, aromatic dish made from sour cabbage, several types of meat, dried fruits, and mushrooms. It originates from rural and noble traditions, where it was cooked slowly over a fire, allowing the flavors to mature over the days. This recipe combines traditional character with clear instructions for the beginner cook: I show how to prepare the meat, how to properly soften the dried mushrooms, and how to judge the moment when the bigos has the perfect consistency. Serve with dark bread, boiled potatoes, or as a standalone dish. Bigos is intense, slightly sour, with a hint of sweetness from the plums and a deep note of smoked meats — it looks impressive in a wide ceramic pot and is perfect for family occasions.

Ingredients Used

Ingredients (20)

Servings:
6
  • Sauerkraut 1200 g
  • White cabbage 400 g
  • Pork shoulder 500 g
  • Smoked bacon 200 g
  • Country sausage 300 g
  • Game meat 400 g
  • Dried mushrooms 30 g
  • Onion 3 szt. (~450 g)
  • Garlic 6 ząbków (~30 g)
  • Dried plum 150 g
  • Red wine 200 ml
  • Tomato paste 50 g
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Jałowiec 3 g
  • Bay leaf 6.7 szt. (~2 g)
  • Black pepper 4 szczypty (~2 g)
  • Salt 10 g
  • Dried marjoram 2 łyżeczki (~4 g)
  • ✨ Opcjonalne
  • Sugar 10 g
  • Honey 20 ml
💰 Szacowany koszt dania: ~44.76 PLN (7.46 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare all the ingredients and utensils. Take the meat out of the fridge 30 minutes before cooking (it should be cool, not icy). Soak the dried mushrooms in 200 ml of warm (not hot) water for 30 minutes: place the mushrooms in a bowl, cover with water at about 40°C, and cover with a plate. After 30 minutes, drain, reserving the soaking water (set aside), and cut the mushrooms into pieces. Repeat the process calmly, do not rush with hot water — the mushrooms will lose their aroma.

Ingredients: Dried mushrooms
Use a large bowl and a measuring cup for water. If the mushrooms have a lot of sand, rinse them briefly under running water before soaking. The soaking water is full of flavor — you will use it later for braising.
2

Cut the meats: pat the pork shoulder and game dry with a paper towel and cut into cubes about 2.5 cm on each side. Cut the bacon into thick cubes or slices about 1 cm. Slice the sausage in half lengthwise, then cut into slices about 1 cm thick. Peel the onion and cut into feathers (half-moons). Peel the garlic and finely chop it or press it through a garlic press.

Ingredients: Pork shoulder, game meat, Smoked bacon, country sausage, Onion, Garlic
Use a sharp knife and a cutting board. Pat the meat dry with paper so it browns nicely while frying. If you are cutting game for the first time, check for fibers — remove any membranes.

Cooking meat

3

In a large, heavy skillet or a pot with a thick bottom, heat 2 tablespoons of canola oil (30 g) over medium-high heat. First, add the bacon and fry for 4-6 minutes until the fat renders and the pieces are slightly browned at the edges. Remove the bacon and set it aside on a plate — leave the fat in the skillet.

Ingredients: Smoked bacon, Rapeseed oil
The best is a cast iron skillet or a pot with a diameter of 24-28 cm with a thick bottom. Don't add too much salt now — the bacon and sauerkraut are salty. Fry until the edges of the bacon start to turn golden and crispy.
4

In the same fat, sear the pieces of pork shoulder and game meat in batches for about 3-4 minutes on each side, until the meat achieves a nice golden-brown color. Transfer the seared meat to a large, wide pot (at least 4-5 l). You will be braising the sauerkraut in it at the final stage.

Ingredients: Pork shoulder, game meat
Use a slotted spoon or tongs to turn the meat. Do not overcrowd the pan — if you add too much at once, the meat will steam instead of browning. Well-browned pieces add flavor.
5

In the same pan, quickly fry the sausage slices for 2-3 minutes on each side until lightly browned. Add to the pot next to the meat. Finally, sauté the onion: add the chopped onion to the pan and cook over medium heat for 6-8 minutes until soft and translucent, with slightly golden edges. Add the garlic in the last 30 seconds of cooking and transfer everything to the pot.

Ingredients: country sausage, Onion, Garlic
For the onion, use the same pan after the meat — you'll collect the leftover flavors. If the pan is very dry, add a little oil (1 tablespoon). The onion is ready when it is soft and glossy, not burnt.

Additions and initial braising

6

Add the drained mushrooms and dried plums to the pot with the meat. Pour in the water from soaking the mushrooms (if it is very dirty, filter it through a sieve lined with cheesecloth) and the red wine (200 ml). Add the tomato paste (50 g) mixed with 50 ml of water, bay leaves, and crushed juniper berries. Stir gently, place the pot over medium heat, and bring to a boil — this will take 8-12 minutes. Once boiling, reduce the heat and cook for 10 minutes to allow the alcohol from the wine to evaporate and the flavors to meld.

Ingredients: Dried mushrooms, dried plum, Red wine, Tomato paste, Bay leaf, Jałowiec
Use a large, heavy pot with a lid. If you don't have wine, you can add 200 ml of dark broth. The mushroom water adds a lot of flavor — don't pour it out right away.
7

Add the sauerkraut (1200 g) to the pot. If the sauerkraut is very sour, you can quickly rinse it under water and squeeze it out; however, I recommend using it without rinsing for an authentic flavor. Mix well so that the sauerkraut combines with the meat and liquid. Add the white cabbage (400 g) — layer it on top and gently mix.

Ingredients: Sauerkraut, White cabbage
Use a long-handled wooden spoon to reach the bottom of the pot. The cabbage should be evenly spread out and covered with liquid by at least 1/3 — if there is not enough liquid, add 100-200 ml of hot water or broth.

Long braising

8

Cover the pot loosely with a lid and reduce the heat to low. Simmer the bigos for 60 minutes, stirring every 10-15 minutes to prevent anything from sticking to the bottom. Check the consistency and add a few tablespoons of hot water if necessary. After 30 minutes, check the taste and add salt (about half of the planned amount), pepper (2 g), and dried marjoram (4 g). Continue simmering until the cabbage is soft, the meat is falling apart, and the flavors are combined.

Ingredients: Salt, Black pepper, Dried marjoram
The best is a cast iron or enameled pot with a thick bottom. Stir with a wooden spoon from the bottom up to avoid burning. The bigos is ready when the meat easily falls apart when pressed with a spoon, and the liquid thickens — the consistency should be thick but not dry.
9

After an hour of simmering, remove the lid and increase the heat to medium. Sauté the mixture for 10-15 minutes, stirring to allow some of the liquid to evaporate and the flavors to concentrate. Taste the bigos and if necessary, add sugar (10 g) or honey (20 g) in half amounts, tasting between additions to balance the acidity. If the bigos seems too dry, add 50-100 ml of hot water.

Ingredients: Sugar, Honey
Add sugar or honey gradually — the goal is a gentle balance, not a sweet taste. Be careful when increasing the temperature — stir often to avoid burning the bottom.

Finishing and serving

10

Remove the bay leaves and any tough juniper berries. Taste and adjust seasoning with salt and pepper. If desired, add another tablespoon of butter for shine (optional - not on the ingredient list). Cover the pot and let it sit for 15-30 minutes to allow the flavors to meld. Bigos often tastes better the next day after reheating.

Ingredients: Bay leaf, Black pepper, Salt
Use a large slotted spoon to remove the bay leaves and any tougher pieces. Let it cool slightly before serving; the bigos should be hot but not boiling.
11

Serve the bigos in a deep bowl or in a cast iron pot. Decoration: sprinkle with a small amount of freshly ground pepper and a pinch of marjoram. Serve with dark sourdough bread, boiled potatoes, or Silesian dumplings. Bigos pairs well with black bread and pickled cucumber as a contrast.

For serving, use a large ladle and a warmed dish to keep the bigos warm for longer. Remember to use deep plates; bigos is thick and hearty.

Fun Fact

💡

Historically, bigos was a 'leftover' dish — it was made from scraps of meat and cabbage, and the flavor improved with each reheating; it is famously said that the best bigos matures for a week.

Best for

święta rodzinne zimowe obiady imprezy myśliwskie

Tips

🍽️ Serving

It tastes best reheated the next day. Serve with pickles or beetroot for a sweet-sour contrast, along with rye bread. You can serve a glass of red wine or dark beer with the bigos.

🥡 Storage

Store in an airtight container in the fridge for up to 4 days. You can also freeze bigos in portions for up to 3 months — thaw slowly in the fridge, then gently heat on low, adding a little water if necessary.

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