Bigos, Polish Hunter's Stew

Bigos, Polish Hunter’s Stew

A national dish of Poland, bigos is a traditional meat-and-cabbage stew, often referred to as a hunter’s stew. The history of bigos stretches back to the 14th century: supposedly, Lithuanian Grand Duke Jogaila, who became king of Poland, served it to his hunting-party guests. The stew is also mentioned in Pan Tadeusz, an epic poem written by Adam […]

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Latvian Hare Trio, Part 2: Leg Confit, Potato Pancakes, Sauerkraut

After last week’s hare loin, this post features the hare legs with another group of typical Latvian winter flavors: potato, sauerkraut, and animal fat. The recipe is pretty short, because most of the work has been done during the hare preparation. The only non-trivial element left is the potato pancakes. I’ve already talked about deruny here, but […]

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Wild Turkey Schnitzel, Finger Lakes Riesling Sauerkraut and Red Currant Jelly

In my previous wild turkey post, I proposed an original way to prepare the legs of your hard-earned gobbler. This time, I’m tackling the turkey breast, with a far more classic schnitzel recipe. Although it originated in Austria, schnitzel is commonly served throughout Eastern Europe, where it is made from a variety of meats, especially […]

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My First Deer, and Bohemian Venison Burgers

Victory! After spending about 11 hours freezing on a stand at the top of a hill in the Mohawk Valley countryside, silently watching this field: I killed my first deer, on the season opening day just before sunset! The young, antlerless buck showed up at about 200 yards, near the trees you see at the […]

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Red Alert: Hot Kielbassi at Reading Terminal Market

Red Alert! Eastern European dishes are invading random Western stores and restaurants! Should you duck and cover, or welcome the enemy? This time, the alert comes from the Reading Terminal Market in Philadelphia, where AJ Pickle Patch and Salads offers hot kielbassi: The little sausages, made from relatively lean meat compared to typical links, are […]

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