1 hr 45 mins
1 hr 30 mins
A recipe passed on from a friend after a wonderful medieval feast with our homeschool families.
My Private Note
Units: US | Metric
- 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 white wine vinegar
- 2 bay leaves
- 15 fresh sage leaves, roughly chopped or 1 tablespoon dried sage
- 1Melt 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.
- 2Add the barley, water, vinegar, bay leaves and seasoning.
- 3Bring the pot to the boil.
- 4Cover it and simmer gently for 1 - 1 1/2 hours or until the meat is really tender and ready to fall from the bone.
- 5Add the sage and continue to cook for several minutes.
- 6Adjust 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.).
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Nutritional Facts for Medieval Rabbit, Veal, or Chicken Stew With Herbs and Barley
Serving Size: 1 (394 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 324.3
- Calories from Fat 146
- Total Fat 16.3 g
- Saturated Fat 7.4 g
- Cholesterol 106.6 mg
- Sodium 150.1 mg
- Total Carbohydrate 11.4 g
- Dietary Fiber 1.4 g
- Sugars 2.9 g
- Protein 31.7 g
The following items or measurements are not included:
fresh sage leaves