Search
by Ingredient

Hare, Rabbit, Veal or Chicken Stew with Herbs

StarStarStarStarHalf star

Submitted by Diana

YIELD

1 batch

PREP

30 min

COOK

1 hrs

READY

2 hrs

Ingredients

50 5E+1
GRAMS GRAMS BUTTER
1 ½ 1.5
KG KG RABBIT
or hare joints, or stewing veal or chicken *
450 4.5E+2
GRAMS GRAMS LEEKS
thickly sliced
4 4
CLOVES CLOVES GARLIC
chopped
175 175
GRAMS GRAMS PEARL BARLEY
900 9E+2
ML ML WATER *
3 45
TABLESPOONS ML WHITE WINE VINEGAR
2 2
EACH EACH BAY LEAVES *
15 15
EACH EACH SAGE
fresh, roughly chopped, or 1 tblsp dried sage *

Directions

Melt the butter in a heavy pan and fry the meat with the leeks and garlic until 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 to 1½ hours or until 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 188g (6.6 oz)
Amount per Serving
Calories 327 30% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 101mg 4%
Total Carbohydrate 18g 18%
Dietary Fiber 9g 36%
Sugars g
Protein 13g
Vitamin A 44% Vitamin C 27%
Calcium 10% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber, Low Sodium
 
More health news

Email this recipe