Hare, Rabbit, Veal or Chicken Stew with Herbs & Barley

Serves 6
In 7th century England, herbs were one of the few flavourings available
to cooks and were used heavily...
50g (2oz) butter

bbq toronto

bbq catering

toronto bbq

1 -1.5kg (2-3 lb) (depending on the amount of bone) of hare or rabbit
joints, stewing veal or chicken joints
450g (1lb) washed and trimmed leeks, thickly sliced
4 cloves garlic, chopped finely
175 g (6 oz) pot barley
900 mL (30 fl oz, 3 3/4 cups) water
3 generous tablespoons red or white wine vinegar
2 bay leaves, salt, pepper
15 fresh, roughly chopped sage leaves, 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