Hunter's Stew
Total time
Author: Magdalena Wszelaki
Serves: 6-8 servings
- 32 ounces of sauerkraut (not traditional vinegar based)
- 32 ounces, or a small head of green cabbage, finely chopped
- 1 ounce dried porcini mushrooms
- 1 cup hot water
- 1 tablespoon lard, duck fat or olive oil
- 1 large yellow onion, diced
- 10 ounces hickory smoked bacon, about 10 slices, diced
- 1 pound boneless pork loin chops, diced to ½-inch cubes
- 12 ounces Polish kielbasa, cut to ½-inch pieces
- 1 cup red wine, Cabernet Sauvignon
- 1 tablespoon tomato paste, optional
- 3 laurel leaves
- 2 teaspoons caraway seeds
- 6 allspice berries
- 8 juniper berries
- 12 peppercorns
- 1 teaspoon smoked paprika
- 2 teaspoons pink Himalayan or sea smoked salt
- In a medium bowl, soak mushrooms in hot water.
- In a large heavy bottomed stew pot, saute the onions on medium high heat.
- In a separate frying pan, brown the bacon over medium-high heat. Add pork cubes and brown on all sides.
- Transfer bacon and pork to the stew pot. Deglaze the frying pan with the red wine and transfer it to the stew pot.
- Add the sauerkraut, cabbage, kielbasa, spices, and salt to the stew pot.
- Strain the mushrooms but retain the liquid. Slices the mushrooms and add them together with the liquid to the pot.
- Cover the pot and bring to a boil. Reduce the heat to low and simmer for 4 hours. Stir once in a while to ensure the bottom isn’t getting burned.
- Cool and refrigerate for a day. Simmer again for 2 hours. Adjust salt, if needed.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/hunters-stew-for-a-cold-winter-day/
3.5.3251