Rabbithorn Stew with herbs and barley
50g (2oz) butter
1 -1.5kg (2-3 lb) (depending on the amount of bone) of hare or rabbitjoints
Stewing veal or chicken joints450g
(1lb) washed and trimmed leeks, thickly sliced
4 cloves garlic
Chopped finely175 g (6 oz) pot barley
900 mL (30 fl oz, 3 3/4 cups) water
3 generous tablespoons red or white wine vinegar
2 bay leaves,
salt, pepper
15 fresh, roughly chopped sage leaves, or 1 tablespoon dried sage
1.Melt the butter in a heavy pan and fry the meat with the leeks andgarlic till the vegetables are slightly softened and the meat lightly browned.
2.dd the barley, water, vinegar, bay leaves and seasoning.
3.Bringthe pot to the boil, cover it and simmer gently for 1 - 1 1/2 hours ortill the meat is really tender and ready to fall from the bone.
4.Add the sage and continue to cook for several minutes.
5Adjust the seasoning totaste and serve in bowls-- the barley will serve as a vegetable.
Cook
Name:
Lyni n'ha Diana
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