Black Hills Roundup II Thursday Night Supper/Parking Lot Social

[bigjohnsd]

I am providing a Polish Hunter's Stew properly known as a "Bigos" on Thursday night.

I think there will be more than enough to go around but once it is gone it is gone

Stew should be ready by 1700 (5:00 PM)

There will be several cases of Canyon Cream Ale available as well.

The Crow Peak Brewery is transitioning their Brewing Operation and did not have little Kegs, or any other Kegs available for purchase so I bought some Cans. I think I'll have a case of Bud Light or Miller Lite as well.

I will accept beer money donations for Thursday Night but they are not mandatory.

You are welcome to put your beer in my coolers

Looking forward to seeing all of you at the Thursday Night Parking Lot Social!

 

[Dino.S]

What a great way to start a rally. Thanks John!

-DS

 

[escapefjrtist]

We'll be there...looking forward to it John!

~G&J

 

[gregory]

Thanks for all the hard work John!

 

[BkerChuck]

Sweet! Looking forward to meeting you.

 

[FJRPittsburgh]

Sweet! Looking forward to meeting you.

Represent our state well my friend!

 

[bigjohnsd]

It didn't take long for the assembled multitudes to go through the Bigos. Several wives/ladies asked for the recipe:

Big John’s World Famous BIGOS

(Bee Goess)

1 oz. dried mushrooms, Porcini or other, (I frequently substitute freshly sliced portabellas)

1 medium onion, Sliced and chopped

2 medium leeks Split and Thinly Sliced

1 medium carrot, sliced

6 T butter

1 T chopped garlic

½ head cabbage cored quartered and shredded

2 T Sweet Hungarian Paprika

½ lb. fresh Kielbasa or other fresh Cased Sausage

½ lb. smoked Kielbasa or other smoked sausage

½ lb. beef stew meat cut into 1 “ Cubes

½ lb. venison Cut into 1” Cubes

½ lb. pork Cut Into 1” Cubes

½ lb. of Chicken/Pheasant or Duck

(You need 1 ½ to 2# of meat plus the sausage, the type of meat is not as important as having a variety)

1 t Coarsely Ground Black Pepper

2 C stock, beef /chicken or game

1 C dry red wine (a Hearty Old Vine Zinfandel works great both in the Bigos and as an accompaniment)

1 lb. sauerkraut I use the Kraut in a bag and do not rinse it

1 C Chopped Italian tomatoes

4 bay leaves

2 whole allspice

Soak the dried Mushrooms in 2 cups of boiling water for 30 minutes to reconstitute

In a large heavy pot or Dutch oven, cook the Onions, Leeks, and Carrot in 4T of the Butter for 5 minutes. Stir in Garlic and Cabbage, cover and cook until cabbage has wilted, sprinkle with Paprika, stir and let cook 15 minutes.

While Vegetables are cooking, Brown sausage in chunks in a heavy pan in the remaining butter, remove with slotted spoon and set aside.

Sprinkle Meats with Salt and Pepper. Brown the meat in batches in the fat remaining in the pan. Remove meats as they brown and add to pot with vegetables.

Deglaze Meat Pan with the Stock and add to Vegetables.

Add Red Wine, Sauerkraut, Tomatoes, Mushrooms, Mushroom Liquid, Bay Leaves and All Spice to the pot. Add water or more wine to cover the Meat/Vegetables

Bring to boil, lower to a simmer, cover and cook for 2 hours, add reserved sausages and cook until all the meat is tender. Taste for Salt and Pepper.

Serve in Shallow Bowls with Sour Cream as a Garnish

This is not an exact dish/recipe; flexibility is the key to success, For the Black Hills Roundup I multiplied this by 4.

I grilled the meats, then smoked them before cutting into 1" pieces. I used extra ½ # of Sauerkraut and an extra ½ head of cabbage,

I used a whole bottle of dry red wine,

I used freshly sliced Portabella Mushrooms

I first brought the pot to a boil then cooked at 170 degrees F for 24 hours to ensure the meat was tender.

This Meal holds well and is often better after chilling and reheating. Good with Crusty Bread too!

Thanks to all for their most generous contributions to the Beer/Food Fund it worked out just about even with a few $$ going to the Spearfish Lions Vision Fund!

 

[Dino.S]

Thanks for the stew and the recipe. It was fantastic!