Hare, Rabbit, Veal Or Chicken Stew with Herbs
50 g butter 1 1/2 kg hare or rabbit joints -- : stewing veal or chic 450 g leeks -- thickly sliced 4 cloves garlic -- chopped : finely 175 g pot barley 900 mL water 3 TB wine vineg...
Ingredients
- 50g butter
- 11/2 kg hare or rabbit joints
- 4clovegarlic -- chopped
- 900ml water
- 3tbsp wine vinegar
- 2bay leaves
Directions
- 1
50 g butter 1 1/2 kg hare or rabbit joints -- : stewing veal or chic 450 g leeks -- thickly sliced 4 cloves garlic -- chopped : finely 175 g
- 2
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 bro
- 3
Add the barley, water, vinegar, bay leaves and seasoning
- 4
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
- 5
Add the sage and continue to cook for several minutes
- 6
Adjust the seasoning to taste and serve in bowls-- the barley will serve as a vegetable
- 7
Recipe By : The British Museum Cookbook_by Michelle Berriedale-Johnson,1