I noted a few days back that I had made a batch of shrimp creole that had been planned for months. The same goes for my cooking venture yesterday - bigos (Polish hunter's stew).

My desire to make it once again dates back to the fall, I suspect, but was put off for whatever reason - most likely moving and all things divorce. Then a couple months ago I bought kielbasa and diced pork. Shortly after that I pleaded with a co-worker to bargain for some venison. She acquiesced and blessed me with some cube steak which you can see browning here.

Bigos also involves cabbage. Lots of cabbage. Raw and fermented.

It turned out well. Traditionally seasoning is fairly basic and subtle but I try to tweak it for some extra flava. I think more wine would be good, another bay leaf, and more marjoram. Hell, more juniper too! It made for a nice, hearty breakfast on this cool, rainy morning.