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Half-free Christmas bigos. SMACZNEGO at Christmastime!


posts: 8

Polonius3Threads: 1,005
Posts: 4,833
Joined: Apr 11, 08 ♂ 		 Sep 30, 10, 23:35    #1
In families that cook at home it's good to start thinkign about your Chrsitmas-New Year's bigos al³ready at this time of year. Simply keep freezing up leftover boneless roasts and chops (all cubed up), kie³basa, even roast turkey dark meat, cooked wild game (boar, pheasant, deer) and scraps of bacon, ham, etc. Come late December and all you need to do its shred a and cook a head of cabbage or two (depending on how much meat has accumuatled), cook up some sauerkrat and combien it all with the meat. Throw in a handful of pitted prunes, a splash of red wine and let it simmer for hours on low flame, stirrign occasionally. It would be quite pricey to buy all the fresh meat, cook it and use it in the bigos. Besides you would probably not have as many different vareities. SMACZNEGO at Christmastime!
strzygaThreads: 4
Posts: 985
Joined: Apr 30, 08 ♀ 		Edited by: strzyga  Oct 1, 10, 03:29    #2
You mean I need to go pheasant hunting tomorrow? Well, I've had other plans...
...  Oct 1, 10, 07:15    #3
And boar too. lol
Polonius3Threads: 1,005
Posts: 4,833
Joined: Apr 11, 08 ♂ 		 Oct 1, 10, 15:21    #4
Boar are pletniful in Texas and elsewhere down south. There are places you can order from online. But bigos does not have to contain any wild game -- only the kinds of meat you have managed to collect over a 2-3 month period. BTW, is there any pheasant shooting in Poland?
convexThreads: 46
Posts: 7,185
Joined: Nov 25, 09  Pictures: 2 ♂ 		Edited by: convex  Oct 1, 10, 15:25    #5
Polonius3:
BTW, is there any pheasant shooting in Poland?

Not much. Please don't talk about hunting, you're making me homesick.

Polonius3:
Throw in a handful of pitted prunes, a splash of red wine and let it simmer for hours on low flame, stirrign occasionally.

Don't forgot the mushrooms and bay leaves!
RysiekKThreads: 8
Posts: 44
Joined: Jul 3, 10 ♂ 		 Oct 1, 10, 17:58    #6
Polonius3:
even roast turkey dark meat



Turcja w Bigos ... Grzech


:)

I'll stick with my recipe :)
Wroclaw BoyThreads: 57
Posts: 5,474
Joined: Jul 3, 09  Pictures: 2  Gold Member MEMBER ♂ 		 Oct 1, 10, 18:22    #7
Polonius3:
It would be quite pricey to buy all the fresh meat, cook it and use it in the bigos.

Ha reminds of the in laws coming to the UK for Christmas a few years back, the father in law mentioned he was cooking bigos so naturally told him to just go ahead, by the time i came home from work he chucked virtually every bit of meat i had in that pot, about £80 worth, gammon joints, rib of beef, pork, turkey the lot. Tasted nice though, still i was pretty annoyed at my steak ending up in there.
Polonius3Threads: 1,005
Posts: 4,833
Joined: Apr 11, 08 ♂ 		 Oct 1, 10, 18:28    #8
Definitely mushooms and bay leaves! A diced apple also won't hurt. BTW in recent years many PolAms (Polish Americans) have begun using fresh Portobello mushrooms (in Polish: kanie) now readily available at local
supermarkets. They may not have quite the deep, dusky, forest flavour of dried boletes (prawdziwki) but are far tastier than the fresh white mushrooms (champignons or pieczarki).


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