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Although wild rabbits are not technically indigenous to Malta, Rabbit Stew is their national dish! Rabbits were introduced to the island as a source of cheap meat by the Phoenicians, long before the Romans took the island and because, well…they bred like rabbits, they soon became part of the Maltese diet.
Ingredients
1 rabbit (3-4 lbs. cut in small portions)
1 onion, chopped
4 garlic cloves, peeled
2 garlic cloves, finely chopped
5 large tomatoes
2 tsp tomato paste
5 medium potatoes, peeled and quartered
3 carrots, peeled and chopped
1 cup peas (fresh or canned)
6 bay leaves
Pinch mixed herbs
Freshly ground pepper & salt to season
3 cups red wine
1 tsp olive oil
Salt and pepper
Water
Method
Place the rabbit pieces, kidneys and liver in a large bowl and add the wine, half the bay leaves and the whole garlic. Marinate in the refrigerator overnight, turning the meat a few times. Strain off the marinade liquid and reserve. Discard the garlic and bay leaves.
In a large pot, heat the olive oil, and add the rabbit until slightly brown on all sides.
Add the onion and chopped garlic to the pot and fry until beginning to soften. Add the tomato paste and marinade liquid and cook for a minute. Add carrots, potatoes, and the tomatoes, and pour enough water to cover the ingredients if necessary. Bring to boil on a high for about 15 minutes.
Add the remaining wine, peas, bay leaves, salt, and pepper to taste, and herbs, and simmer on low heat for about 2 hours, stir occasionally and add some more wine or water if the sauce begins to dry up.
Notes
This recipe is also suitable for preparing and cooking slowly in a crock-pot.