Best 2 Medieval Rabbit Veal Or Chicken Stew With Herbs And Barley Recipes

In medieval times, stews were a staple food, providing sustenance and nourishment to people from all walks of life. This hearty and flavorful stew, made with rabbit, veal, or chicken, is a testament to the culinary traditions of the era. With its tender meat, aromatic herbs, and chewy barley, this stew is a journey through time, offering a glimpse into the flavors and textures that delighted palates centuries ago.

The article presents three variations of this classic stew, each featuring a different protein: rabbit, veal, and chicken. The rabbit stew offers a delicate and lean flavor, while the veal stew provides a richer and more robust taste. The chicken stew, on the other hand, is a versatile option that can be enjoyed by a wide range of people. No matter your preference, each stew is brimming with savory herbs and spices, creating a symphony of flavors that will transport you back to medieval times.

Let's cook with our recipes!

VEAL OR CHICKEN STEW WITH HERBS & BARLEY

Veal or Chicken Stew with Herbs & Barley image

In 7th century England, herbs were one of the few flavourings available to cooks and were used heavily, as in this medieval recipe. The original recipe also allowed the cook to use rabbit or hare joints in place of the veal or chicken.

Provided by Millereg

Categories Stew

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 ounces butter
2 -3 lbs stewing veal or 2 -3 lbs chicken legs-thighs (depending on the amount of bone)
1 lb leek, washed and trimmed,thickly sliced
4 cloves garlic, chopped finely
6 ounces barley
3 3/4 cups water
3 tablespoons red wine vinegar or 3 tablespoons white wine vinegar
2 bay leaves
salt and pepper
15 fresh, roughly chopped sage leaves or 1 tablespoon dried sage

Steps:

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 to 1 ½ 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.

MEDIEVAL RABBIT, VEAL, OR CHICKEN STEW WITH HERBS AND BARLEY

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

Make and share this Medieval Rabbit, Veal, or Chicken Stew With Herbs and Barley recipe from Food.com.

Provided by TrebleChef

Categories One Dish Meal

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 ounces butter
2 -3 lbs stewing veal or 2 -3 lbs chicken pieces
1 lb leek, washed and trimmed, thickly sliced
4 garlic cloves, chopped finely
6 ounces pot barley
3 3/4 cups water
3 tablespoons red wine vinegar or 3 tablespoons white wine vinegar
2 bay leaves
salt
pepper
15 fresh sage leaves, roughly chopped or 1 tablespoon dried sage

Steps:

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.).

Tips:

Choose the right cut of meat: For this stew, you'll want to use a cut of meat that is flavorful and will hold up well to long cooking. Some good options include rabbit, veal, or chicken.
Brown the meat before stewing: Browning the meat before adding it to the stew will help to develop its flavor and give the stew a richer color.
Use a variety of vegetables: This stew is a great way to use up leftover vegetables. Some good options include carrots, celery, onions, potatoes, and turnips.
Add some herbs and spices: Herbs and spices will help to add flavor and depth to the stew. Some good options include thyme, rosemary, sage, and pepper.
Cook the stew until the meat is tender: The stew should be cooked until the meat is fall-off-the-bone tender. This will usually take about 1-2 hours.
Serve the stew with bread or dumplings: A hearty stew is perfect for a cold winter day. Serve it with some bread or dumplings to soak up all the delicious sauce.

Conclusion:

This medieval rabbit, veal, or chicken stew is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. So next time you're looking for a comforting and flavorful meal, give this stew a try!