Medieval Rabbit, Veal, Or Chicken Stew With Herbs And Barley

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 ounces butter
• 2 -3 lbs rabbit joints or 2 -3 lbs stewing veal or 2 -3 lbs chicken pieces
• 1 lb leek, washed and trimmed, thickly sliced
• 4 garlic cloves, chopped finely
• 6 ounces pot barley
• 3 3/4 cups water
• 3 tablespoons red wine vinegar or 3 tablespoons wine vinegar
• 2 bay leaves
• salt
• pepper
• 15 fresh sage leaves, roughly chopped or 1 tablespoon dried sage

Recipe

• 1 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.
• 2 add the barley, water, vinegar, bay leaves and seasoning.
• 3 bring the pot to the boil.
• 4 cover it and simmer gently for 1 - 1 1/2 hours or until the meat is really tender and ready to fall from the bone.
• 5 add the sage and continue to cook for several minutes.
• 6 adjust the seasoning to taste and serve in bowls-- the barley will serve as a vegetable.
• 7 (we served them on bread trenchers at our feast.).