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Rabbit, Veal or Chicken Stew with Herbs & Barley

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

100 min

Ready

120 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 ounces butter
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2 ½ pounds rabbit
stewing veal or chicken joints
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1 pound leeks
thickly sliced
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4 cloves garlic
chopped finely
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6 ounces pearl barley
pot
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3 ¾ cups water
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3 tablespoons white wine vinegar
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2 each bay leaves
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1 x salt
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1 x black pepper
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1 tablespoon sage
dried
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Ingredients

Amount Measure Ingredient Features
57.8 ml/g butter
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1.1 kg rabbit
stewing veal or chicken joints
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453.6 g leeks
thickly sliced
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4 cloves garlic
chopped finely
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173.4 ml/g pearl barley
pot
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887 ml water
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45 ml white wine vinegar
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2 each bay leaves
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1 x salt
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1 x black pepper
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15 ml sage
dried
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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

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Nutrition Facts

Serving Size 460g (16.2 oz)
Amount per Serving
Calories 60036% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 183mg 61%
Sodium 149mg 6%
Total Carbohydrate 11g 11%
Dietary Fiber 5g 22%
Sugars g
Protein 123g
Vitamin A 30% Vitamin C 18%
Calcium 11% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
 

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