Hunters’ Stew

¼ oz. Dried Mushrooms
1 tsp Allspice
½ lb. Bobak’s Hunter Bacon (cut ¼” cubes)
4 or 5 Bay Leaves
½ lb. Boneless Pork for Stew (raw) (cut ½” cubes)
16 oz. can Tomato Paste
½ lb. Bobak’s Polish Sausage Ring (cut ½” cubes)
2 oz. Flour
3 lbs. Bobak’s Sauerkraut (well rinsed and drained)
2 Large Onions sliced
16 oz. Beef stock
4 oz. Burgundy Wine (any red will work)

Soak dried mushrooms in 1 ½ cup of water for 1 hour.
In large kettle (6 qrt) under low heat, slowly render Bobak’s Hunter Bacon.
Add and brown Bobak’s Smoked Sausage and raw pork cubes.
Once all meats are browned, remove from kettle, leaving the natural oils and juices. Add Onions, Allspice and Bay Leaves. Stir while scraping the browned kettle.
Add the Tomato Paste and cook over medium heat.
Add Flour, Mushrooms, Sauerkraut and cook over medium heat
Add Water from soaked mushrooms, Beef Stock, Wine and All Browned meats.
Bring to a boil, cover tightly then reduce heat to simmer for
Salt and Pepper to taste. Serves 8–10
Longer the simmer, the better the flavor. Second day, Twice as good!

Check out Chef Gary with our Hunter’s Stew!


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