Rabbit Stew Recipe with Pearl Barley
Rabbit stew is as old school as it gets; this one is delightfully frugal, packed with flavour and features the much-underused pearl barley.
Servings 2 Servings
Calories 851kcal
Ingredients
- 2 Rabbit Legs
- 2 Medium Celery Sticks 75g
- 1 Medium Onion 150g
- 3 Garlic Cloves
- 1 Medium Leek 200g
- 1 Medium Carrots 200g
- 1 tablespoon Flour
- 1 teaspoon Cooking Oil
- 25 g Butter 2 tablespoon
- 2 tablespoon Tomato Puree
- 100 g Bacon Lardons 1½oz
- 750 ml Chicken Stock 3 Cups
- 100 g Pearl Barley ½ Cup
- 2 Sprigs Fresh Rosemary
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Cut the onion in half, peel it and then cut it into a 5-6mm or (¼") dice.
- Chop the celery into a 5-6mm dice (¼").
- Peel and slice the garlic cloves as finely as you can.
- Clean the leek thoroughly and then cut it into 12-15mm (½") thick coins.
- Cut the carrots into 25mm (1") chunks. Peel them before if they are a bit "tatty".
- Season the rabbit legs with salt and then dredge them with the flour.
- Heat a 24cm or 10" saucepan over a medium heat, and when hot, add the oil and butter. Fry the rabbit legs until golden on all sides, remove and set aside.
- Add the bacon and cook until golden.
- Add the celery and onion to the bacon and fry for 5 minutes, stirring occasionally.
- Throw in the tomato puree and cook out for 1-2 minutes, stirring regularly
- Add the sliced garlic, leeks and carrots to the pan and stir to coat in the oils and tomato puree.
- Pour in barley, followed by the stock and black pepper, then stir
- Drop in the rosemary followed by the rabbit legs, cover with a lid and reduce to a gentle simmer for 75 minutes.
You can either remove the rabbit legs and shred them, returning the meat to the stew or serve the legs on a base of the stew.
Video
Nutrition
Serving: 1 | Calories: 851kcal | Carbohydrates: 59g | Protein: 57g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 2186mg | Fiber: 8g | Sugar: 17g
