Polish Hunter's Stew Recipe

• 1/4 pound diced bacon
• 2 lg. onions, chopped
• 3 ounce. mushrooms
• 2 tbsp. flour
• 1 c. red wine
• 3 quarts. sauerkraut, liquid removed
• 3-4 lbs. meat, combination of cooked beef, pork & chicken
• 1 Polish sausage, cubed
• 1 bay leaf
• Salt & pepper
• Dash of sugar
• 2 c. brown veal stock

1. Cook the bacon till well browned and crisp.
2. Remove bacon and reserve.
3. Add in onion to bacon drippings and saute/fry till golden brown.
4. Add in mushrooms and saute/fry briefly.
5. Add in flour, mix, then add in wine and deglaze pan.
6. Combine all ingredients including the liquid removed sauerkraut and bacon in a braising pan and add in sufficient rather thin brown veal stock to almost cover.
7. Place in a 350 degree oven with cover till meats are tender.
8. NOTE: This dish has traditionally been used a s way to use leftover roasts at the end of a holiday period and the above meats are only a suggestion.
9. Literally any meats, fowl or possibly game may be used and the dish is better when reheated.

bacon, onions, mushrooms, flour, red wine, sauerkraut, meat, sausage, bay leaf, salt, sugar, brown veal stock

Taken from cookeatshare.com/recipes/polish-hunter-s-stew-54545 (may not work)