Hare, Rabbit, Veal or Chicken Stew with Herbs
| Yield: | 1 Servings |
| Categories: | Stews |
| 2 | oz | Butter |
| 3 | lb | (depending on the amount of |
| Bone) of hare or rabbit | ||
| Joints, stewing veal or | ||
| Chicken joints | ||
| 1 | lb | Washed & trimmed leeks, |
| Thickly sliced | ||
| 4 | Cloves garlic, chopped | |
| Finely | ||
| 6 | oz | Pot barley |
| 3 3/4 | c | Water |
| 3 | Generous Tbls. red or white | |
| Wine vinegar | ||
| 2 | Bay leaves, salt, pepper | |
| 15 | Fresh, roughly chopped sage | |
| Leaves, or 1 Tbls. dried | ||
| Sage |
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