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Title: Rabbit, Veal or Chicken Stew with Herbs & Barley
Categories: Meat Poultry
Yield: 6 Servings

2ozButter
2 1/2lbRabbit, stewing veal or chicken joints
1lbLeeks, thickly sliced
4 Cloves garlic, chopped finely
6ozPot barley
3 3/4cWater
3tbWine vinegar
2 Bay leaves salt pepper
1tbDried sage

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.

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