Bigos (Polish Hunter’s Stew)

2 tbsp lard, bacon grease, ghee, or olive oil
1 lb stew beef, venison, elk, or reindeer, cut into 1” pieces
1 lb pork shoulder, cut into 1” pieces
1 lb kielbasa or other smoked sausage, sliced
1 yellow onion, sliced
4 cups chicken broth
1 lb sauerkraut + juice
1 small head green cabbage, about 1 lb, shredded
¼ tsp caraway seeds
¼ tsp ground allspice
½ oz dried porcini mushrooms
2 bay leaves
2 cloves garlic, smashed
3 medium carrots, peeled and sliced
10 prunes
salt to taste
black pepper to taste

1. Warm the lard in a stockpot or a dutch oven over medium-high heat. Season the beef and pork liberally with salt and pepper. Brown the meat until dark brown and crispy, about 4 minutes per side, in batches if needed to avoid overcrowding. Transfer the meat to a plate and set aside; reduce heat to medium and add the kielbasa. Saute until browned, about 3 minutes per side, then set aside.

2. Add the onion and saute until softened, about 6 minutes. Add the chicken broth, sauerkraut and its juices, cabbage, caraway, and allspice; stir to combine. Add the beef and pork and any accumulated juices. Bring to a simmer then reduce heat to medium-low; simmer, uncovered, for 2 hours without adding any liquid as it evaporates. About 30 minutes before the end of the 2 hours, place the dried mushrooms in a bowl and cover with warm water, about 1 cup.

3. Stir in the kielbasa, bay leaves, garlic, carrots, and prunes. Remove the mushrooms from their water, then coarsely chop; add the mushrooms and the water you soaked the mushrooms in, minus any sediment that collected at the bottom of the bowl. Simmer until the meat is very tender and starting to shred, about 1 to 2 more hours. Season with salt and pepper to taste, then serve.