‘It is a public holiday today dedicated to St Peter and St Paul when the feast of Mnarja is celebrated. Picnics and outdoor family celebrations are organised in the gardens of Buskett and one can enjoy the warm weather before it gets too hot. Traditionally rabbit is eaten today and the rabbit in one of my grandmother’s recipes is simmered in wine, herbs and garlic.’
1 kilo of rabbit pieces
300ml red wine
a head of garlic
120g back bacon
4 tablespoons olive oil
1/8 teaspoon cinnamon powder
1/8 teaspoon dried marjoram
1 tablespoon tomato puree
1/8 tablespoon lemon zest
2 bay leaves
1 stock cube
salt and pepper
I usually use a whole rabbit and ask my butcher to cut it up into pieces.
Place the rabbit pieces in a large bowl. Pour the wine, add the bayleaves and the whole head of garlic sliced horizonally in the middle and marinate preferably overnight.
Pour the olive oil into a large pan. Remove the rabbit pieces from the wine and spray lightly with cooking spray.
Cook the rabbit pieces on both sides and then add the wine, garlic, cinnamon, dried marjoram, bacon cut up into cubes and cook for around 5-10 minutes. Then add the wine from the marinade and top it up to 300mls. Season with salt and pepper and cook gently for around 45 minutes until the rabbit pieces become tender.
Allow to rest for 5 minutes and serve immediately with more black pepper and some flat leaf parsley.
I hope I have inspired you to try out this delicious Maltese traditional recipe and you will find the clip at the bottom of this blog post.
Tender, soft, juicy and moist rabbit cooked in wine and garlic is usually served with marrow peas and french fries.