Polish Hunter's Stew

Directions

1. Cook the bacon till well browned and crisp. Remove bacon and reserve. Add in onion to bacon drippings and saute/fry till golden brown. Add in mushrooms and saute/fry briefly. Add in flour, mix, then add in wine and deglaze pan. Combine all ingredients including the liquid removed sauerkraut and bacon in a braising pan and add in sufficient rather thin brown veal stock to almost cover. Place in a 350 degree oven with cover till meats are tender.
2. NOTE: This dish has traditionally been used a s way to use leftover roasts at the end of a holiday period and the above meats are only a suggestion. Literally any meats, fowl or possibly game may be used and the dish is better when reheated.