How To make Hunter's Stew Dish For Royalty
1/2 lb Mushrooms, sliced
1 c Polish sausage, sliced
2 lb Sauerkraut
1/2 lb Beef or pork
1 Apple, lg, peeled/sliced
20 oz Can tomatoes
1 c Bacon, coarsely chopped
1/4 c Water
5 Peppercorns
1 Bay leaf
6 Potatos, steamed
(1c leftover meat may be subst for beef/pork) Squeeze sauerkraut or, if canned, drain. In a large casserole put sauerkraut, mushrooms, apple, tomatos, peppercorns, bay leaf & 1/4 c water. Cover and simmer for 75 minutes. Add sausage, meat and bacon. Simmer 1 hour longer. Serve with steamed potatos. Steamed Potatos: Boil peeled potatos in salted water to cover, with a spoonful of butter added. When cooked drain, add butter and teaspoon of chopped dill and let stand covered for 5 minutes. Mrs. Louis Radaj
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How to make hunters stew
In this video you will learn how to make Hunters Stew. In Polish it is known as Bigos.
Enjoy!
Ingridients:1 whole cabbage, 2lb. suarkraut, 1lb. fresh mushrooms, 1 cup wild mushrooms, 1/2 large yellow onion, 1lb. regular Polish sausage, 1lb. smoked Polish suasage, 1/2lb. smoked bacon, 1lb. roast beef, 1lb. chicken breast, 4 bay leaves, salt & pepper to your taste, 1/2t organic no salt, 1T tomato, herbs and spice mixture(watch video at 2:13 fore more details), 1/2 cup dry red wine, 6oz tomato paste.
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Former Royal Chef Shares Irish Stew Recipe He Cooked At Sandringham House
I loved traveling with the royal family and Sandringham at Christmas and New Year was one of my favorite times. Shooting lunches were really important and that meant preparing delicious comfort food lunches for the royals and their guests.
In this video I share the simple rustic dish that tastes delicious and is so easy to make.
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The recipe -
Serves 4
1-2 lb boneless leg of lamb, cut into 1 inch pieces
1/4 cup vegetable oil
4 large carrots, peeled and cut into 1 inch chunks
2 large onions, peeled, halved and sliced
3 large parsnips, peeled and cut into 1 inch chunks
1 rutabaga (swede) peeled and cut into cubes
2 sprigs fresh thyme
2 cups (about 10) small gold potatoes, cut in half
2 quarts lamb broth (or chicken or beef broth)
salt and pepper to taste
1/4 cup fresh chopped parsley
Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat - optional)
Add the vegetables and stir (don't add the potatoes until half way through cooking)
Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve.
Garnish with the chopped parsley.
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