Venison Bigos - Venison and Pork Stew with Sauerkraut

Recipe By:
Celine
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  • Yield 6 Servings
  • Level Medium

Here's a stew with two forms of venison sweetened with pork sausage and bacon. Add mushrooms and sauerkraut and you have the unique stew that is bigos.
 

Ingredients

  • 1/2 pound bacon, diced
  • 1 large onion, diced
  • 8 ounces fresh mushrooms, sliced
  • 1/2 pound venison, cubed
  • 1/2 pound lean pork, cubed
  • 1/2 pound venison sausage, sliced 1/2 inch thick
  • 1 can(10 1/2 ounces) beef broth
  • 1 cup red wine
  • 1 tablespoon mild paprika
  • Salt and pepper to taste
  • 2 cans (16 ounces each) sauerkraut
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Directions

  1. 1. In a dutch oven fry the bacon until crisp then remove and drain; leave the grease in pan.
  2. 2. Saute onion and mushrooms in drippings until softened then remove and drain them.
  3. 3. Pour off all but 1/4 cup of drippings and brown the meats.
  4. 4. Add the bacon, onions, mushrooms, broth, wine, paprika, salt and pepper. Bring to a simmer, stirring.
  5. 5. Cover and simmer for two hours. Add drained sauerkraut and simmer 20 more minutes.