armymom1228

Bet you could substitute Elk for the Venison in this recipe and it would be outstanding. Had this last weekend.

(Polish) Hunters Stew

2# beef to 1# venison 1/2 # bacon and 1/4# kielbasi per serve for 10
2 oz mushrooms
2 large onions peeled and sliced
2 tart apples cored peeled and sliced
2# sauerkraut washed and drained
1/2 Cup Madeira wine or beef bouillon or water (I use bouillon)

Start with the bacon in a large pot and fry sliced bacon. I find that you want to slice the bacon into 1 inch pieces before you cook then cook. To the bacon and grease add the onion and sauté until tender, then add apples and cooked meats. The kielbasi I slice into 1/2 inch rounds they add a very strong flavour. Add to this the sauerkraut a dash sugar, salt and pepper then add in mushrooms. The volume is then made up with the boullion or water to cover everything and slow cook. This takes time and should be made days in advance and stored to blend flavours. The recipe says about an hour, I find with the volume you will be dealing with it will be a bit more.

Put it on a slow stove and just stir periodically and let warm to serve. I allowed a couple of hours and watched the liquid levels.

You can stretch with liquid on this and there is so much meat that no one feels slighted. Serve with bread or over kasha. I pre-cook meats just by braising them in a skillet, but if you like you can cook the meats roast like and then slice.

Again the above proportions make for serving of 10 so multiply accordingly.

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Sorta kinda like it is pushing me southward towards the tropics.