Polish Hunter's Stew

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

At the typical Christmas dinner, Mom is always yelling, "Get out of my
kitchen!" The grown kids are always yelling at their tiny offspring,
"Stop running! You'll break Grandma's furniture!" Dad is always yelling,
"Get out of the way! I can't see the TV set!" The little ones are
yelling, "It's my toy! Let me play with it!" This is why it's known as
the Holler Day Season.

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             TODAY'S RECIPE
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Bigos is popular year-round in Poland and Lithuania, and is
traditionally served on Boxing Day, the day after Christmas. I have seen
recipes that require several days of preparation and call for as many as
10 different kinds of meat. Since I assume that woodcock, plover, and
thrush may be difficult to obtain in your area, I present this much
simplified version. The quantity is large, but part of the mystique of
this dish is that leftovers improve in flavor in the refrigerator. Some
cooks insist that it reaches its peak of flavor on the sixth or seventh day.

Polish Hunter's Stew (Bigos)

3 lb (1.5 Kg) sauerkraut
2 lb (1 Kg) pork roast or pork ribs
2 bay leaves
1 oz (25 g) dried mushrooms, chopped
20 black peppercorns
10 allspice berries
Salt to taste
12 cups (3 L) canned or fresh beef stock
2 lb (1 Kg) cabbage, chopped
2 Tbs (30 ml) butter
1 lb (500 g) smoked Polish sausage (kielbasa), cut into 1/2 inch (1 cm) dice
1 lb (500 g) slab bacon, cut into 1/2 inch (1 cm) dice

Rinse the sauerkraut with cold water and drain well. In a large
stockpot, combine sauerkraut, pork roast or pork ribs, bay leaves,
mushrooms, peppercorns, allspice, and salt. Add 6 cups (1.5 L) broth
and simmer over low heat for 1 to 2 hours, until the meat is tender.
Remove the meat and allow to cool. Place the cabbage in a large
saucepan and add the remaining 6 cups (1.5 L) broth. Bring to a boil
and cook uncovered over moderate heat for 1 hour, until the cabbage is
tender. Add the cabbage and its cooking liquid to the sauerkraut
mixture. Remove any bones from the cooked meat and cut into 1/2 inch (1
cm) cubes. Melt the butter in a large skillet and add the cooked meat
and smoked sausage. Saute over medium heat 10 minutes, until browned.
Add to the sauerkraut mixture. In the same skillet, saute the bacon
over medium heat until crisp and drain on paper towels. Add to the
sauerkraut mixture. Cover and simmer for 1 hour or longer.
Makes 12 to 14 servings.

A roast goose is always a sure sign of a festive occasion, and it is a
popular choice for the Christmas table throughout much of Europe.

Roast Goose

3/4 lb (325 g) sausage, hot or mild
4 Tbs (60 ml) butter
1 medium onion, chopped
2 ribs celery, chopped
5 cups (1.25 L) toasted white bread cubes
1 large apple, peeled and chopped
1/2 tsp (2 ml) dried marjoram
Salt and freshly ground black pepper to taste
1- 6 to 8 lb (2.5 to 3.5 Kg) goose
1 lemon

Remove the sausage from the casing and fry over medium heat in a large
skillet until well browned, breaking it into small pieces as it cooks.
Drain well and reserve. Melt the butter in the same skillet and add the
onion and celery, cooking for about 5 minutes until tender. Combine in a
large mixing bowl the reserved sausage, the onion and celery mixture,
bread cubes, apple, marjoram, salt, and pepper, and mix well. Set
aside. Wash the goose well and pat dry. Squeeze the lemon and rub the
goose inside and out with the lemon juice. Season the goose inside and
out with salt and pepper. Stuff the neck and body cavities with the
stuffing. Place the goose on a cooking rack in a large roasting pan,
breast side up. Prick the skin on the breast and thighs several times
with a sharp fork to allow the fat to drain out. Roast at 350F (160C)
for 3 to 3 1/2 hours, until a meat thermometer registers 185F (85C) in
the thickest part of the thigh. Prick the skin approximately every 30
minutes to allow more fat to escape. Allow to rest at room temperature
for 10 to 20 minutes before carving.
Serves 6 to 8.
Received on Tue Dec 23 21:14:50 2008