Hunters Stew
(5 servings)

4 ea Dried mushroom
2 lb Sauerkraut
1 c 20 oz tomatoes
1 ea Bay leaf
1 c Coarsely chopped bacon
1/4 c Water
1 ea Apple, peel, core, sliced
5 ea Peppercorns
2 c Diced polish sausage
1 ea Steamed potatoes

Soak the mushrooms in 1/4 cup water for 2 hours. Bring to boil and simmer for 1/2 hour. Slice. Wash the sauerkraut and squeeze it. Add mushrooms and the liquid in which they were cooked. Add the apples, the tomatoes, peppercorns, and bay leaf. Cover and simmer for 1 hour and 15 minutes. Add the meat and the bacon, simmer 1 hour longer. It is best reheated. Served with steamed potatoes or rye bread.