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Hare, Rabbit, Veal or Chicken Stew with Herbs















Trans-fat Free, High Fiber, Low Sodium


50 grams butter
1 ½ kg rabbit
or hare joints, or stewing veal or chicken
450 grams leeks
thickly sliced
4 cloves garlic
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


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

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Nutrition Facts

Serving Size 188g (6.6 oz)
Amount per Serving
Calories 32730% of calories 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?


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