The Hunters Stew of Poland

By Andrew Zimmern

In this episode of Wild Game Kitchen, I’m going to demo two distinct approaches to cooking venison. First, I’m going to make an easy venison paillarde — tenderloin medallions pounded thin, quickly grilled to a perfect medium-rare, and topped with shaved baby artichokes, fresh basil, and parmesan. Then, I’m diving into an Eastern European tradition with my take on bigos, Poland’s legendary “hunter’s stew” — venison and kielbasa braised with chanterelles, sauerkraut, and fire-roasted peppers in a soul-warming dish that gets better with each passing hour. Accompanied by mustard-dressed grilled leeks and coal-roasted potatoes, this is a meal you’ll want to make over and over again.

Andrew Zimmern cooks venison bigos on Wild Game Kitchen.

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Venison Bigos

Ingredients

2 tablespoons butter
2 pounds venison, cut in cubes (I like meat from the leg for this)
4 tomatoes
2 red bell peppers
4 ounces slab bacon, chopped
1 1/2 pounds polish kielbasa, sliced
1/4 cup ground sweet paprika
2 cups red wine
2 onions, chopped
3 cups fresh chanterelles, halved
1 leek, split and cleaned, green tops discarded and sliced thinly
1 fennel bulb, trimmed, halved and chopped
6 garlic cloves, sliced thin
½ cup chopped dill
¼ cup chopped parsley
1 quart naturally fermented sauerkraut (and the juices!)
1 quart chicken stock

Instructions

Place the butter in a large sturdy pot over medium heat. Add the cubed venison and sear until browned on one side, 8 to 10 minutes.

While those are browning, place the tomatoes and red peppers directly on the coals, or over high direct heat. Cook until charred and blackened all over. When charred reserve the tomatoes to a small bowl and peel the peppers. Split them open and discard the seeds and stems. Place the scorched toasty peppers in a blender with the tomatoes and puree. Reserve the mixture.

Add the bacon and sausage to the pot with the venison and cook, stirring for a minute or so. Add the paprika, stir to combine. Add the onions and chanterelles and when lightly caramelized add the leek, fennel and garlic. Deglaze the pan with the wine, bring to a simmer and reduce liquid by about 60%.

Add the dill, parsley and sauerkraut, stirring. Pour in the chicken stock and the reserved tomato/pepper mixture. Bring to a simmer, cover and cook for 45 to 60 minutes.

Season with sea salt and serve with Grilled Leeks Vinaigrette and Roasted Potatoes.