Pour boiling water to completely cover the dried mushrooms and prunes in a bowl. Leave for 30 minutes, then drain well
Cut the pork, venison, chuck steak and kielbasa sausage into 1-inch cubes, then toss together in the flour. Gently fry the onions in the oil for 10 minutes. Remove
Brown the eat in the pan in several batches, for about 5 minutes, or until well browned; remove and set aside. Add the Madeira and simmer for 2-3 minutes, stirring
Return the meat to the pan with the onion, sauerkraut, tomatoes, cloves, cinnamon, bay leaf, dill seeds, mushrooms and prunes. Pour in the stock and season with salt and pepper
Bring to a boil, cover and simmer gently for about 2 hours, or until the meat is very tender. Uncover the lid for the last 20 minutes to let the liquid evaporate, as the stew should be more at the thick side. Sprinkle with chopped parsley. Serve immediately with boiled potatoes or bread