Medieval Rabbit, Veal, or Chicken Stew With Herbs and Barley

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READY IN: 1hr 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 until 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.
  • (We served them on bread trenchers at our feast.).
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