Hunter’S Stew

• 1 kilogram Sauerkraut, Drained (I Use Rolnik Brand, From The Polish Aisle Of Well-stocked Supermarkets)
• 300 milliliters Dry, Mature Wine
• 40 grams Raisins Or Prunes
• 3 Tablespoons Marjoram - Dry
• 3 whole Bay Leaves
• 2 whole Medium Carrots, Chopped
• 5 whole Onions, Roughly Chopped
• 200 grams Smoked Sausage, Sliced To Bite Size Pieces
• 150 grams Bacon (Smoked), Sliced To Bite Size Pieces
• 3 Tablespoons Olive Oil
• 200 grams Stewing Beef, Sliced To Bite Size Pieces
• 300 grams Veal, Rabbit Or Boar, Sliced To Bite Size Pieces
• 3 Tablespoons Flour
• 50 grams Wild, Dry Mushrooms
• 750 milliliters Good Meat Stock
• 7 cloves Garlic, Chopped
• 1 teaspoon Black Pepper, Ground
• 1 bunch Fresh Parsley, Chopped (small One)

1. Using a colander strain as much of the juice out of the sauerkraut (sour cabbage) as you can. You can also do this by turning the jar with the sauerkraut upside down and pressing hard on the sour cabbage inside. The contents of the jar should reduce by half. Chop the sour cabbage and place in a big pot or a slow cooker. Add wine, raisins or prunes, herbs and chopped carrots to the pan and set aside.
2. In a large saute pan fry onions, sausage and bacon in the olive oil, until golden brown, then remove the mixture from the pan with the slotted spoon. Reserve the fat in the pan.
3. Coat beef and the remaining meat in the flour. In the pan with the reserved fat, sear the meat in batches until nice and brown (don't let the juices boil).
4. Transfer the meat with fat and all remaining ingredients into the pan with the cabbage and stew on a low heat for 3 hours, stirring from time to time. If you are using a slow-cooker, leave it on a medium heat for up to 7 hours.

kilogram sauerkraut, milliliters, raisins, bay leaves, carrots, onions, sausage, bacon, olive oil, stewing beef, flour, mushrooms, milliliters, garlic, black pepper, parsley

Taken from tastykitchen.com/recipes/soups/huntere28099s-stew/ (may not work)