Hare, Rabbit, Veal or Chicken Stew with Herbs
Yield
1 batchPrep
30 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 50 | grams |
butter
|
|
| 1 ½ | kg |
rabbit
or hare joints, or stewing veal or chicken |
*
|
| 450 | grams |
leeks
thickly sliced |
|
| 4 | cloves |
garlic
chopped |
|
| 175 | grams |
pearl barley
|
|
| 900 | mL |
water
|
*
|
| 3 | tablespoons |
white wine vinegar
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 15 | each |
sage
fresh, roughly chopped, or 1 tblsp dried sage |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+1 | grams |
butter
|
|
| 1.5 | kg |
rabbit
or hare joints, or stewing veal or chicken |
*
|
| 4.5E+2 | grams |
leeks
thickly sliced |
|
| 4 | cloves |
garlic
chopped |
|
| 175 | grams |
pearl barley
|
|
| 9E+2 | mL |
water
|
*
|
| 45 | ml |
white wine vinegar
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 15 | 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.
