Rabbit, veal or chicken stew with herbs & barley
Rabbit Veal Chicken Herbs Barley Poultry
Last updated 6/12/2012 12:51:39 AM. Recipe ID 13269. Report a problem with this recipe.
Title: Rabbit, veal or chicken stew with herbs & barley
Categories: Meats, Poultry
Yield: 6 Servings
2 oz Butter
2 1/2 lb Rabbit, stewing veal or
1 lb Leeks, thickly sliced
4 Cloves garlic, chopped
6 oz Pot barley
3 3/4 c Water
3 T Wine vinegar
2 Bay leaves
1 T Dried sage
Melt the butter in a heavy pan and fry the meat with the leeks and
garlic till 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 - 1 1/2
hours or till 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
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