Hare, Rabbit, Veal or Chicken Stew with Herbs & Barley
Uploaded by: Russell
Author: The British Museum Cookbook
Prep Time:
Cooking Time:
Servings: 6
User Rating: 3
Ingredients:
50g (2oz) butter
1 -1.5kg (2-3 lb) (depending on the amount of bone) of hare or rabbit joints, stewing veal or chicke
450g (1lb) washed and trimmed leeks, thickly sliced
4 cloves garlic, chopped finely
175 g (6 oz) pot barley
900 mL (30 fl oz, 3 3/4 cups) water
3 generous tablespoons red or white wine vinegar
2 bay leaves, salt, pepper
15 fresh, roughly chopped sage leaves, or 1 tablespoon dried sage
Directions:
Melt the butter in a heavy pan and fry the meat with the leeks and
garlic till the vegetables are slightly softened and the meat lightly
browned. Add the barley, water, vinegar, bay leaves and seasoning. bring
the pot to the boil, cover it and simmer gently for 1 - 1 1/2 hours or
till the meat is really tender and ready to fall from the bone. Add the
sage and continue to cook for several minutes. Adjust the seasoning to
taste and serve in bowls-- the barley will serve as a vegetable. |
