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| Hare, Rabbit, Veal Or Chicken Stew With Herbs Recipe |
Category: Stews
Rating:
N/A
Servings: 1
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Ingredients
2 oz butter
3 lb (depending on the amount of
1 bone) of hare or rabbit
1 joints, stewing veal or
1 chicken joints
1 lb washed & trimmed leeks,
1 thickly sliced
4 cloves garlic, chopped
1 finely
6 oz pot barley
3 3/4 cup water
3 generous tbls. red or white
1 wine vinegar
2 bay leaves, salt, pepper
15 fresh, roughly chopped sage
1 leaves, or 1 tbls. dried
1 sage
Cooking 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
stews
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