Rabbit, veal or chicken stew with herbs and bar

6 Servings

Ingredients

Quantity Ingredient
2 ounces Butter
2½ pounds Rabbit, stewing veal or chicken joints
1 pounds Leeks, thickly sliced
4 Cloves garlic, chopped finely
6 ounces Pot barley
3¾ cup Water
3 tablespoons Wine vinegar
2 Bay leaves salt pepper
1 tablespoon Dried sage

Directions

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 - 1½ 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 a vegetable.

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