Prep 15 mins
Cook 1 hr 30 mins
Posted to the SCA_recipes LiveJournal community. Can be made with rabbit, hare, veal or chicken, depending on preference and availability. Documented to 7th century England.
- 4 tablespoons butter
- 2 -3 lbs rabbit or 2 -3 lbs stewing veal or 2 -3 lbs chicken parts
- 1 lb leek, washed trimmed and thickly sliced
- 4 garlic cloves, chopped finely
- 6 ounces barley
- 3 3⁄4 cups water
- 3 -4 tablespoons red wine vinegar or 3 -4 tablespoons white wine vinegar
- 2 bay leaves
- ground black pepper
- 15 fresh sage leaves, roughly chopped or 1 tablespoon dried sage
- 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.
Well, DrGaellon, this FAR exceeded my expectations. I picked the recipe because we've been eating a bit of barley lately, but thought that it ( the recipe) was a little simple. Boy was I wrong-it is simple but so delicious. We are lucky to have family on a farm, who shoot, and keep us in plenty of wild rabbit, so we eat lots in lots of ways. I said it was really good while Russ said it was one of the best, we've eaten. I halved the butter, seasoned the rabbit in the beginning, threw in a few sprigs of fresh thyme as the dish cooked, then halved the fresh sage at the end, otherwise followed the recipe. Thanks so much for posting. Not a very photogenic recipe, but delicious none the less!