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Rabbit, Veal Or Chicken Stew With Herbs And Bar

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CATEGORY CUISINE TAG YIELD
Meats Meats, Poultry 6 Servings

INGREDIENTS

2 oz Butter
2 1/2 lb Rabbit, stewing veal or
chicken joints
1 lb Leeks, thickly sliced
4 Cloves garlic, chopped
finely
6 oz Pot barley
3 3/4 c Water
3 T Wine vinegar
2 Bay leaves
salt
pepper
1 T Dried sage

INSTRUCTIONS

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-- the barley will serve as  a
vegetable.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 73
Calories From Fat: 68
Total Fat: 7.7g
Cholesterol: 20.3mg
Sodium: 54.9mg
Potassium: 16.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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