This melty game stew originated centuries ago in Polish hunting camps. Legend has it that a giant kettle of cabbage and sauerkraut would be kept simmering over a fire all morning. As hunters returned with their game, meat would join the pot, and this cycle would continue for days, with the stew constantly being refreshed and reheated. Our version calls for venison and wild boar, but as the legend indicates, bigos welcomes any and all game; goose and rabbit would be great additions.
INGREDIENTS
1 small head green cabbage, cored, quartered, and finely shredded1 oz. dried mushrooms2 lb. venison roast, cut into 1½-inch pieces1½ lb. wild boar (or pork) shoulder, cut into 1½-inch pieces1 tsp. olive oil½ lb. slab bacon, diced large (or sliced bacon, roughly chopped)1 lb. kielbasa,…
