Maltese rabbit stew
Rabbit stewed in red wine with garlic and bay. The national dish of Malta.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Cover the jointed rabbit with the wine, half the garlic and the bay leaves and refrigerate for a day.
Lift out the meat, dry it and brown it in olive oil. Keep the marinade.
Fry the onion and remaining garlic until soft, add the tomato paste and cook three minutes.
Return the meat, pour in the marinade, season and stew covered for an hour on a low heat.
Add the potato and carrot and stew twenty-five minutes more.
Add the peas for the last ten minutes.
Ladle off some of the sauce and dress spaghetti with it as a first course. The meat follows.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Chattacha · CC BY 3.0