Hunters Stew

Updated: Feb 7, 2020

Snuggle up in some blankets, turn on a great movie for a cold snowy night and enjoy some delicious hunter stew. Packed with our famous Polish Sausage and Hunter Bacon to keep you full and warm longer!

#WhenInWinter #BringOnTheHotStew #StayCozy #WakeMeUpWhenItsSummer #SnowDayMeals


1½ cups of water ¼ oz. Dried Mushrooms ½ lb. Bobak’s Hunter Smoked Bacon(cut ¼” cubes) ½ lb. Bobak’s Polish Sausage (cut ½” cubes) 2 Large Onions sliced 1 tsp Allspice 4 or 5 Bay Leaves 16 oz. can Tomato Paste 2 oz. Flour 3 lbs. Bobak’s Sauerkraut (well rinsed and drained) 16 oz. Beef stock 4 oz. Burgundy Wine (any red will work)

Cooking Instructions:

Soak dried mushrooms in 1 ½ cup of water for 1 hour. In large kettle (6 qrt) under low heat, slowly render Bobak’s Hunter Bacon.

Add and brown Bobak’s Smoked Sausage and raw pork cubes.Once all meats are browned, remove from kettle, leaving the natural oils and juices. Add Onions, Allspice and Bay Leaves. Stir while scraping the browned kettle.Add the Tomato Paste and cook over medium heat.

Add Flour, Mushrooms, Sauerkraut and cook over medium heat. Add Water from soaked mushrooms, Beef Stock, Wine and All Browned meats.

Bring to a boil, cover tightly then reduce heat to simmer for Salt and Pepper to taste.

Serves 8–10 Longer the simmer, the better the flavor. Second day, Twice as good!

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