Yield: 1 Servings
|3 pounds||(depending on the amount of|
|Bone) of hare or rabbit|
|Joints, stewing veal or|
|1 pounds||Washed & trimmed leeks,|
|4||Cloves garlic, chopped|
|6 ounces||Pot barley|
|3||Generous Tbls. red or white|
|2||Bay leaves, salt, pepper|
|15||Fresh, roughly chopped sage|
|Leaves, or 1 Tbls. dried|
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.