Side Pannel
Hare, Rabbit, Veal or Chicken Stew with Herbs
Hare, Rabbit, Veal or Chicken Stew with Herbs
- Recipe Submitted by ADMIN on 09/26/2007
Category: Stews
Ingredients List
- 2 oz Butter
- 3 lb (depending on the amount of
- Bone) of hare or rabbit
- Joints, stewing veal or
- Chicken joints
- 1 lb Washed & trimmed leeks,
- Thickly sliced
- 4 Cloves garlic, chopped
- Finely
- 6 oz Pot barley
- 3 3/4 c Water
- 3 Generous Tbls. red or white
- Wine vinegar
- 2 Bay leaves, salt, pepper
- 15 Fresh, roughly chopped sage
- Leaves, or 1 Tbls. dried
- Sage
Directions
Melt the butter in a heavy pan & fry the meat with the leeks & garlic
till the vegetables are slightly softened & the meat lightly browned.
Add the barley, water, vinegar, bay leaves & seasoning. bring the pot
to the boil, cover it & simmer gently for 1 - 1 1/2 hours or till the
meat is really tender & ready to fall from the bone. Add the sage &
continue to cook for several minutes. Adjust the seasoning to taste &
serve in bowls- the barley will serve as a vegetable.
till the vegetables are slightly softened & the meat lightly browned.
Add the barley, water, vinegar, bay leaves & seasoning. bring the pot
to the boil, cover it & simmer gently for 1 - 1 1/2 hours or till the
meat is really tender & ready to fall from the bone. Add the sage &
continue to cook for several minutes. Adjust the seasoning to taste &
serve in bowls- the barley will serve as a vegetable.
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