Polnische Jaegertopf
(Polish Hunter's Casserole) Recipe

Origin: Germany Period: Traditional

Ingredients:

1 pig's kidney
300g pork, cut into 4cm cubes
200g small frying sausages
200g ox liver, cut into 4cm cubes
8 shallots, peeled
200g mushrooms, cleaned (slice if large)
1 garlic clove, crushed
1 whole celeriac, cut into 4cm cubes
3 tbsp butter
1 tsp salt
1/2 tsp white pepper
1/2 tsp paprika
2 tbsp tomato purée
250ml dry white wine
1 tbsp soy sauce

Polnische Jaegertopf
(Polish Hunter's Casserole) Preparation:

Method:

Halve the kidney lengthways then remove the core. Clean thoroughly and place in a bowl then pour enough boiling salted water over the top to cover before seting aside to soak for about 5 minutes. After this time, remove the kidney, dry thoroughly then slice.

Melt the butter in a large flame-proof casserole and use to lightly brown the shallots and cleleriac. Stir-in the offal, the meat and the sausages and fry together for about 5 minutes, or until well coloured. Add the mushrooms and garlic at this stage then stir-in the tomato purée. Season with the salt, white pepper and paprika then add the whie wine. Bring the mixture to a boil and cook briskly for a few minutes to evaporate the alchohol then reduce to a simmmer, cover and cook gently for about 40 minutes, or until all the ingredients are tender. Stir-in the soy sauce at the end, adjust the seasonings and serve.

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