By: Melissa Joulwan- meljoulwan.com “Traditionally, bigos was prepared with wild boar, pheasant and venison. A survey of historical and modern recipes indicates that a few ingredients are somewhat nonnegotiable: smoky bacon and kielbasa, tangy sauerkraut, earthy mushrooms and a generous glug of red wine. But the other meats are wide ranging—cocktail franks, ham hocks, pigs’ knuckles, lamb, pork, beef, venison, veal—and can be dressed up with tomatoes, apples, prunes, potatoes…
source https://paleomagazine.com/bigos/
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