Date: Thu, 21.01.21 15:39
St. Timothy 11
Title: Timothy Spall's Rabbit & Pearl Barley Stew
Categories: Game, Pork, Vegetables, Wine, Grains
Yield: 2 Servings
1 Wild rabbit; in serving
Seasoned flour; for dusting
2 tb Oil
150 g (5 1/2 oz) pancetta
1 lg Onion; chopped
1 cl Garlic; fine chopped
1 sm Fennel bulb; in 5mm/1/4"
600 ml (1 pint) white wine
1 tb Tomato pure'e
1 Sprig rosemary
2 tb Pearl barley
Dust the rabbit pieces with seasoned flour, then shake
off any excess. Heat the oil in a saucepan, add the
rabbit and fry for 3-4 minutes on both sides, or until
golden-brown all over. Remove and set aside.
Add the pancetta to the pan and fry for 2-3 minutes, then
add the onion, garlic and the sliced fennel. Fry for 3-4
minutes, or until the onion is translucent and the fennel
is softened. Remove from the pan and set aside.
Return the rabbit to the pan together with the wine,
tomato pure'e and the rosemary. If the rabbit is not
completely covered with the liquid, top up with water.
Bring to the boil, then stir in the pearl barley, cover
and simmer for one hour and 15 minutes, or until the
pearl barley is tender.
To serve, spoon into serving bowls.
RECIPE FROM: https://www.bbc.co.uk
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