Malta / Main
Maltese rabbit stew
Rabbit stewed in red wine with garlic and bay. The national dish of Malta.
Ingredients
- Rabbit, jointed1 1/2 kg
- Dry red wine500 ml
- Garlic10 cloves
- Bay leaves4
- Onions2
- Tomato paste3 tbsp
- Potatoes600 g
- Peas200 g
- Carrots2
- Olive oil60 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
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.
