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