Hunter’s Stew

Using a colander strain as much of the juice out of the sauerkraut (sour cabbage) as you can. You can also do this by turning the jar with the sauerkraut upside down and pressing hard on the sour cabbage inside. The contents of the jar should reduce by half. Chop the sour cabbage and place in a big pot or a slow cooker. Add wine, raisins or prunes, herbs and chopped carrots to the pan and set aside.

In a large saute pan fry onions, sausage and bacon in the olive oil, until golden brown, then remove the mixture from the pan with the slotted spoon. Reserve the fat in the pan.

Coat beef and the remaining meat in the flour. In the pan with the reserved fat, sear the meat in batches until nice and brown (don’t let the juices boil).

Transfer the meat with fat and all remaining ingredients into the pan with the cabbage and stew on a low heat for 3 hours, stirring from time to time. If you are using a slow-cooker, leave it on a medium heat for up to 7 hours.