Rabbit: Hare Stew w/ Herbs
Source of Recipe
The British Museum Cookbook
List of Ingredients
50 g butter
1 1/2 kg hare or rabbit joints, OR stewing veal or chicken
450 g leeks -- thickly sliced
4 cloves garlic -- chopped finely
175 g pot barley
900 mL water
3 TB wine vinegar
2 bay leaves
salt, pepper
15 fresh sage -- roughly chopped or 1 tblsp dried sageRecipe
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 a vegetable.
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