Hare, rabbit, veal or chicken stew with herbs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Butter |
| 3 | pounds | (depending on the amount of |
| Bone) of hare or rabbit | ||
| Joints, stewing veal or | ||
| Chicken joints | ||
| 1 | pounds | Washed & trimmed leeks, |
| Thickly sliced | ||
| 4 | Cloves garlic, chopped | |
| Finely | ||
| 6 | ounces | Pot barley |
| 3¾ | cup | Water |
| 3 | Generous Tbls. red or white | |
| Wine vinegar | ||
| 2 | Bay leaves, salt, pepper | |
| 15 | Fresh, roughly chopped sage | |
| Leaves, or 1 Tbls. dried | ||
| Sage | ||
Directions
Melt the butter in a heavy pan & fry the meat with the leeks & garlic till the vegetables are slightly softened & the meat lightly browned.
Add the barley, water, vinegar, bay leaves & seasoning. bring the pot to the boil, cover it & simmer gently for 1 - 1½ hours or till the meat is really tender & ready to fall from the bone. Add the sage & continue to cook for several minutes. Adjust the seasoning to taste & serve in bowls- the barley will serve as a vegetable.
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