Hare, Rabbit, Veal or Chicken Stew with Herbs and Barley
INGREDIENTS:
2 oz Butter
3 lb (depending on the amount of
Bone) of hare or rabbit
Joints, stewing veal or
Chicken joints
1 lb Washed & trimmed leeks,
Thickly sliced
4 Cloves garlic, chopped
Finely
6 oz Pot barley
3 3/4 c 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
2 oz Butter
3 lb (depending on the amount of
Bone) of hare or rabbit
Joints, stewing veal or
Chicken joints
1 lb Washed & trimmed leeks,
Thickly sliced
4 Cloves garlic, chopped
Finely
6 oz Pot barley
3 3/4 c 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
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 -
1 1/2 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
1 1/2 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip