How to Cook Russian Hunter’s Stew

How to Cook Russian Hunter’s Stew

Serves: 8

Preparation time: 15 mins

Cooking time: 3 hours

Ingredients needed to make Russian Hunter’s Stew:

  • ½ lb boneless stew beef, chopped into 1’’ chunks
  • ½ lb boneless venison leg, chopped into 1’’ chunks
  • 4 bacon strips, diced
  • ½ lb smoked kielbasa, thickly sliced
  • 1 medium onion, peeled and chopped
  • 1 small head cabbage, finely sliced
  • 1 ¾ lb sauerkraut
  • Handful of dried wild mushrooms
  • 1 cup prunes, pitted and quartered
  • ¼ cup all purpose flour
  • 1 cup dry red wine
  • 3 tbsp vegetable oil
  • Salt and freshly ground black pepper to taste
  • Rustic bread, for serving

Cooking instructions for Russian Hunter’s Stew:

  • Tip the sauerkraut into a colander to drain and transfer it to a saucepan.
  • Empty a couple of cups water into the saucepan and stir in the bacon bits.
  • Put a lid on and bring the mixture to boil over moderate heat.
  • Reduce to a simmer and continue to do so for about 20 minutes or until the sauerkraut softens and bacon is cooked through.
  • In the meantime, toss the dried mushrooms and fresh cabbage into a separate saucepan and fill it up with water.
  • Heat the mixture until it begins to boil before bringing it back to the simmer.
  • Cook likewise for half an hour and drain into a bowl; set aside.
  • Wash the meat clean and blot dry with paper towels.
  • Place them in a bowl of flour and toss well until properly dredged with it; shake off any excess and set aside.
  • Drizzle a tbsp of vegetable oil in a stockpot and wait until it heats up over moderate flame.
  • Throw in the onions and sauté for 3-4 minutes or until it softens.
  • Drain them out using a slotted spoon and keep it aside.
  • Heat rest of the oil in the same pot and toss in the dredged meat, few at a time.
  • Cook one side of the meat for a couple of minutes or until it browns slightly and flip it over to cook the other side similarly.
  • Drain them out into a paper towel-lined bowl and set aside.
  • Increase the speed and add a splash of wine into the pot.
  • Dump the meat back to the pot, along with its juices, sautéed onion, sauerkraut, cabbage-bacon mixture, prunes as well as sausages and season with a dash of seasonings.
  • Pour in the cooking liquid of the sauerkraut and give it a nice stir to mix well before bringing it to a boil.
  • Reduce the heat to low and simmer the stew, covered, for a couple of hours or until the meat is cooked through and the broth turn rich, brown in colour.
  • Keep stirring it at times until half of the cooking liquid evaporates and pour it into a large casserole.
  • Serve alongside thick slices of rustic bread.

Image credit: Wikimedia Commons

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