addressStore location

3141 N Thatcher Ave
River Grove, IL 60171

Customer Service (708) 576-1111

Hunter's Stew

Hearty Heart warming comfort food. Serve with good rye bread. The secret of Bigos is that it gets better as it's reheated. The more it heated the better it gets. I like cooking it most the day.This is a great make ahead meal. I posted this recipe using all pork but go ahead and add venison, veal, beef.... I also do add juniper which I love! Then throw in fresh Parsley and marjoram. (Recipes courtesy of - Rita.)

Difficulty Cost
Social Sharing

Category:  Main Dishes  -  Author:
Ready in: 20m  -  Cooking time: 3h  - 


For 14 Servings(s) ()


  • 4 pound(s) sauerkraut, rinsed
  • 1 cup(s) apple juice
  • 1 pound(s) smoked pork butt
  • 1 pound(s) spareribs
  • 0.25 pound(s) bacon
  • 28 ounce(s) can tomatoes
  • 2 cup(s) water
  • 2 bay leaves
  • 4 pound(s) heads of cabbage
  • 1 pound(s) pork loin chops or 1 lb country-style pork ribs
  • 1 pound(s) smoked kielbasa
  • 0.5 cup(s) onion (chopped)
  • 16 ounce(s) fresh mushrooms
  • 1 ounce(s) mushroom (dried)
  • 2 tablespoon(s) flour

Hunter's Stew Directions

    1. Brown pork and spareribs in a large heavy pot.
    2. Add smoked butt with 1 cup of water and simmer for 1 hour.
    3. Add the sauerkraut and one cup apple juice.
    4. Chop the cabbage fine and add to sauerkraut.
    5. Add lots of pepper and salt cover and simmer 1 hour.
    6. Remove lid and keep pot on a very low simmer.
    7. In a pan, fry bacon until crisp, then crumble into sauerkraut mixture.
    8. Remove most of the bacon fat and fry onions and mushrooms and flour until they just brown.
    9. Mix into sauerkraut mixture.
    10. Cut kielbasa into slices add to sauerkraut mixture with the tomatoes.
    11. Bring to a boil, simmer 30 minutes and serve hot with rye bread and mashed potatoes.
Social Sharing

Visit our organic section
Weekly ad