Rabbit, Veal or Chicken Stew with Herbs and Barley

1. 1

   Melt the butter in a heavy pan and fry the meat with the leeks and garlic until the vegetables are slightly softened and the meat lightly browned.

2. 2

   Add the barley, water, vinegar, bay leaves and seasoning.

3. 3

   Bring the pot to the boil, cover it and simmer gently for 1 to 1 1/2 hours or until the meat is really tender and ready to fall from the bone.

4. 4

   Add the sage and continue to cook for several minutes.

5. 5

   Adjust the seasoning to taste and serve in bowls-- the barley will serve as a vegetable.

* Per serving · 4 servings · Values may vary.