Recipe: Traditional Hunters Stew

`INGREDIENTS:`
4 to 6 pounds roast beef or pot roast, roast lamb, roast pork, venison or rabbit, chicken or duck, ham, Polish sausage, or roast veal	2 yellow onions, peeled and chopped	1/4 pound salt pork, diced and browned
2 tablespoons flour	3 quarts sauerkraut	1-1/2 ounces cooked dried mushrooms, with water, or 2 cups fresh mushrooms, sauteed
salt and pepper to taste	1 tablespoon brown sugar	1 cup dry red wine

`1`	Cut the meat into very large dice.
`2`	Cook the onions in the fat from the salt pork until limp. Add the four, and blend well. Stir in the sauerkraut and mushrooms, along with the juice from the dried mushrooms. Add all the diced meats, including the salt pork, and the salt, pepper, and sugar.
`3`	Simmer, covered, for 1 hour. Add the wine, boil up once, and remove from the heat. Keep the pot covered until you are ready to serve.
`4`	Traditionally so much time was spent in preparing this dish that one is not expected to eat it on the first day. It keeps for several days in your refrigerator, and it is much better heated up.