A recipe for Hare, Rabbit, Veal Or Chicken Stew with Herbs and Barley. Follow the simple recipe instructions for Hare, Rabbit, Veal Or Chicken Stew with Herbs and Barley shared by other home cooking experts.
Ingredients
50 grams butter1 1/2 kilograms hare or rabbit joints, stewing veal or chic
450 grams leeks, thickly sliced
4 cloves garlic, chopped finely
175 grams pot barley
900 mL water
3 Tbs. wine vinegar
2 bay leaves
salt, pepper
15 fresh sage, roughly chopped or 1 tbs dried sage
Directions
In 7th century England, herbs were one of the few flavorings available to cooks and were used heavily... 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.
