 Stewed rabbit
Stuffat tal-fenek
Ingredients
Serve 4 to 6
1 jointed young rabbit
500 g belly of pork, cut into portions
1 medium onion, chopped
4 garlic cloves, crushed
4 small carrots, peeled and sliced
250 g shelled peas
2 bay leaves
1 glass red wine
3 tablesooons tomato puree
oil for frying
salt and pepper
Method:
Heat the oil in a deep casserole and fry the rabbit joints lightly on both sides
remove from the casserole and set aside
fry the pork belly in the same oil and set aside to
fry the onion and garlic in the same oil add the rabbit and pork to the casserole
add the tomato puree diluted in the glass of water bring to boil
add the glass of red wine bring to boil
then lower the heat, add the bay leaves season to taste and simmer for 30 minutes
add the carrots and peas and cook for further 15 minutes or until the rabbit is tender
the sauce should have reduced by half
Serve the sauce with spaghetti as the first meal, and the rabbit stew as the second plate if prefared |
