Rabbit, Veal or Chicken Stew with Herbs & Barley
Yield
6 servingsPrep
20 minCook
100 minReady
120 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
butter
|
|
| 2 ½ | pounds |
rabbit
stewing veal or chicken joints |
|
| 1 | pound |
leeks
thickly sliced |
|
| 4 | cloves |
garlic
chopped finely |
|
| 6 | ounces |
pearl barley
pot |
|
| 3 ¾ | cups |
water
|
|
| 3 | tablespoons |
white wine vinegar
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | tablespoon |
sage
dried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
butter
|
|
| 1.1 | kg |
rabbit
stewing veal or chicken joints |
|
| 453.6 | g |
leeks
thickly sliced |
|
| 4 | cloves |
garlic
chopped finely |
|
| 173.4 | ml/g |
pearl barley
pot |
|
| 887 | ml |
water
|
|
| 45 | ml |
white wine vinegar
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 15 | ml |
sage
dried |
*
|
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.
