Often referred to in English as hunter’s stew, because of its close connection to the hunts of yesteryear, this ragoût or stew is widely regarded as Poland’s national dish. Its praises were sung in ‘Pan Tadeusz’, the epic poem of 19th-century romantic bard Adam Mickiewicz. It contains sauerkraut (with the possible addition of fresh shredded cabbage), bacon, sausage, a variety of cooked meats, including wild game, prunes and mushrooms with a splash of red wine, mead or even beer for good measure. It is best after several days of slow simmering and improves in flavor each time it is reheated. Bigos is usually served as a hot starter or supper dish with rye bread and a nip of vodka. In most Polish homes it is a ‘must’ during the long winter season of holiday entertaining and is the favored delicacy of Polish hunters, campers and other outdoor enthusiasts.