Bigos - Polish Hunter’s Stew (2024)

Bigos is a rich stew that’s sometimes translated into ‘hunter’s stew’ is made with various types of chopped meats, sauerkraut and shredded fresh cabbage.

The recipe generally changes from house to house but it’s very hearty and sometimes described as the Polish version of chili, but it takes 3-4 days to make the REAL Polish bigos.

Short History of Polish Bigos

Nowadays Poles eat bigos traditionally for Christmas, but also whenever they feel like cooking it.

Mentions of bigos and bigoski can be found in one of the oldest Polish cookbooks called Compendium Ferculorum by Stanisław Czerniecki from the XVIIth century. However, Czerniecki’s bigos was far from the one we know today – it was simply chopped meat jelly.

The Hunter’s Stew we know today came to life around the XVIIIth century when people started preparing it with sauerkraut.

In the 19th century, bigos was eaten for breakfast but frankly, I cannot imagine eating anything so heavy so early in the day.

There are a few types of bigos:

• Lithuanian bigos – characterized by the addition of wine and sour apples
• Hultajski bigos – mainly consisted of a huge amount of chopped meat and pork fat known as the most favorite dish of Polish cuisine of the times of the First Republic
• Hungarian bigos – a variety of the dish related to our nephews – of course with hot pepper and lots of sour cream
• Hunters’ bigos – of course with venison, specifically venison or hare and juniper berries.

Recipe Pointers For Bigos – Polish Hunter’s Stew

• You can buy the sauerkraut in a Polish deli, supermarket or make your own at home.
• I use dried porcini mushrooms, but any other type (apart from white mushrooms) will do if you can’t find any wild ones.
• Serve with warm crusty bread, kopytka dumplings, or mashed potatoes, and a glass of beer or vodka.
• For a more rustic feel for this Polish National dish, you can serve hunter’s stew in a bread bowl, just like you would serve Zurek soup.
• Reheat the stew as many times as needed over the next few days. It always tastes better with time.
• If serving at a dinner party, make the stew a few days before so that it tastes perfect!
• If you do not serve it with bread, this Polish Hunter’s stew is gluten-free.

FAQs about Bigos – Polish Hunter’s Stew

What is venison?

Venison traditionally refers to the meat of any wild / game animals that have been killed by hunting. The word venison is derived from the latin word venari which means to pursue or to hunt. Depending on the country and their hunting laws, these can include deer, elk, antelope, boar, hare, and some species of goats.

Can I use any other meat instead of venison?

It’s important that you only use dark gamey meat in this Hunter’s stew. So if you don’t find venison, you can use pork, lamb, duck, or beef instead.

What can I use instead of Polish sausage?

If you can’t find Polish sausage, any other good smoked sausage will work.

Is it possible to make vegetarian Polish Hunter’s stew?

To make vegetarian bigos, substitute the venison with boiled carrots, potatoes and smoked tofu; and substitute the Polish sausages with spicy vegan sausages.

In Polish cuisine there’s a version of bigos with just wild mushrooms as well – it’s traditionally eaten for Christmas Eve, because Poles don’t eat meat that day, just fish.

Can you freeze this Polish Hunter’s Stew?

Yes, leftover Bigos can be cooled down, stored in an airtight container, and frozen for up to 3 or 4 months. Thaw in the refrigerator and reheat before cooking.

Is juniper a must for this recipe?

Yes and no. You can totally make bigos without it, but it would make the dish taste more authentic.