Polish National Dishes

Lubusz Hunter’s Stew (Bigos myśliwski)

Bigos myśliwski is a dense Polish stew associated with Lubuskie, in western Poland. Sauerkraut simmers slowly with pork, smoked sausage, dried forest mushrooms, prunes, caraway and a little dry red wine. The finished stew is dark golden-brown, soft and thick, with visible pieces of meat and mushroom and a balanced tart-sweet, savory flavor.

Polish National Dishes
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Wide rustic table scene with a bowl of Polish bigos, rye bread and forest mushrooms in the background.
Yield 8 servings
Serving size about 300 g
Active preparation about 25 minutes
Cooking time about 4 hours 15 minutes, including browning
Ingredients ↓
Recipe at a glance

Lubusz Hunter’s Stew (Bigos myśliwski)

Bigos myśliwski is a dense Polish stew associated with Lubuskie, in western Poland. Sauerkraut simmers slowly with pork, smoked sausage, dried forest mushrooms, prunes, caraway and a little dry red wine. The finished stew is dark golden-brown, soft and thick, with visible pieces of meat and mushroom and a balanced tart-sweet, savory flavor.

The regional product entry connects Lubuskie bigos with traditions brought by postwar settlers and with meals served at Hubertus hunting celebrations. It identifies sauerkraut, porcini and bay boletes, pork or game, dried plums, caraway, bay leaf, allspice and pepper, with a little red wine as characteristic. Bigos has many regional forms, so this version keeps to the Lubuskie profile without presenting it as the only Polish recipe.

This measured home version uses pork shoulder rather than game for predictable sourcing, plus smoked sausage as a practical regional-style addition. The sauerkraut and mushrooms give the stew its savory-sour depth, while prunes round out the flavor. Give it a full four-hour gentle simmer after browning the pork; do not rush it into a thin cabbage soup. Refrigerate leftovers promptly—this recipe is not a shelf-stable preserve.

Tips for a good result

Tips for a good result

  • Choose sauerkraut with a clean fermented aroma. Drain it lightly; rinse only if it is unusually salty or sharp.
  • Soak dried mushrooms, then boil them in their strained soaking liquid before adding them. This softens the mushrooms and carries their flavor into the stew.
  • Brown the pork in batches so it colors instead of steaming. Keep the pieces fairly large so they hold together during the long simmer.
  • Use unsalted water or stock and delay the salt until the end; sauerkraut and smoked sausage contribute different amounts.
  • Keep the pot at a quiet simmer, not a hard boil. Stir about every 30 minutes and add a small splash of hot water only if the bottom begins to catch.
  • Add the sausage and prunes during the last hour so they flavor the stew without disappearing.
  • The stew should be thick and spoonable, with little free liquid and distinct pieces of meat and mushroom.
  • Check the wine and sausage labels for sulfites and other allergens; smoked sausages may contain milk, soy or gluten.
Ingredients

Ingredients

Hunter’s bigos

  • 1 kg sauerkraut, lightly drained and roughly chopped if the strands are long
  • 700 g pork shoulder, trimmed and cut into 3 cm cubes
  • 250 g smoked Polish sausage, sliced into half-moons
  • 30 g dried porcini and/or bay boletes
  • 100 g pitted prunes, halved
  • 200 g yellow onion, peeled and diced
  • 150 ml dry red wine
  • 300 ml water, for the mushrooms and stew
  • 20 g pork lard
  • 2 g caraway seeds
  • 2 bay leaves
  • 4 allspice berries
  • 2 g black pepper
  • Up to 3 g fine salt, only if needed at the end
Method

Method

Directions

  1. Soak and cook the mushrooms.Cover 30 g dried mushrooms with hot water and soak for about 30 minutes. Lift them out and strain the liquid through a fine filter to remove grit. Return the mushrooms to the strained liquid, bring to a boil and cook for 15 minutes. Chop the mushrooms and reserve the broth.

  2. Prepare the cabbage and pork.Drain the sauerkraut lightly and shorten long strands. Pat the pork dry. Heat the lard in a skillet and brown the pork in batches, about 8–10 minutes total. Check the largest pieces with a thermometer; they should reach at least 63°C and rest for 3 minutes. Transfer to the casserole.

  3. Soften the onion and deglaze.In the same skillet, cook the onion for about 5 minutes until softened. Pour in the wine and scrape up the browned bits. Simmer for 2–3 minutes, then pour everything into the casserole.

  4. Build the stew.Add the sauerkraut, chopped mushrooms and strained mushroom broth, 300 ml water, caraway, bay leaves, allspice and black pepper. Stir and bring to a gentle simmer.

  5. Simmer slowly.Cover the pot partly and cook over low heat for 3 hours, stirring about every 30 minutes. If the base begins sticking, add a little hot water. Keep the stew dense rather than soupy.

  6. Add sausage and prunes.Stir in the sausage and prunes. Continue simmering gently for 1 hour, about 4 hours total simmering, until the pork is very tender and the stew is dark golden-brown and thick. Taste and add up to 3 g salt only if needed. Remove the bay leaves.

  7. Serve or chill.Serve hot. Cool leftovers in shallow containers and refrigerate within two hours at or below 4°C. Keep them separate from raw foods.

Estimated nutrition per serving

Estimated nutrition per serving

  • Energy430 kcal
  • Carbohydrate24 g
  • Protein29 g
  • Fat22 g
  • Fibre7 g
  • Sodium1,450 mg
  • Allergenswine may contain sulfites; check sausage for milk, soy, wheat/gluten or other label-specific allergens

Approximate values for one eighth of the stew: - Energy: 430 kcal - Carbohydrate: 24 g - Protein: 29 g - Fat: 22 g - Fibre: 7 g - Sodium: 1,450 mg - Allergens: wine may contain sulfites; check sausage for milk, soy, wheat/gluten or other label-specific allergens These rounded estimates use generic ingredient-composition data and are not laboratory analysis. Sodium varies especially by sauerkraut and sausage brand; trimming, cooking loss and serving weight also affect the values.

Serving, storage and make-ahead: Serve in warm bowls with rye bread. Bigos is rich, so a modest serving is satisfying. The tart cabbage, dried mushrooms and prunes should remain distinct in the dense stew rather than blending into a smooth sauce.

Serving, storage and make-ahead: The flavor often deepens after chilling overnight, but cool it safely first: divide into shallow containers and refrigerate within two hours at or below 4°C. Use within 3 days or freeze portions. Reheat leftovers throughout to 74°C. Do not store this meat stew in sealed jars at room temperature; the recipe has no validated canning process.

Frequently asked questions

Frequently asked questions

Does hunter’s bigos have to contain game?

No. The Lubuskie product description allows pork or game. This version uses pork shoulder for a practical home batch; the forest mushrooms, sauerkraut, prunes and long simmer retain the regional profile.

Can I make it ahead?

Yes. Cool it promptly in shallow containers, refrigerate, and reheat to 74°C. The flavor may deepen overnight, but keep it refrigerated and use within 3 days.

Can I keep it in jars for several weeks?

Not at room temperature. This recipe is not a validated home-canning process. Refrigerate it for up to 3 days or freeze it.

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