‘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 an 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.’
‘this is a meal to feed many people and more economical than buying 2 rabbits. It is a show stopper when it is brought and sliced at the table. If you use very thin evenly cut bacon you can roast the boneless saddle of rabbit without tying it with string. No need of skewers or toothpicks.
Rabbit is high in protein and contains very little fat, the least percentage of fat from any other meat. Less fat, less calories, low in salt and nearly cholesterol free. The taste is delicate and this means that it is suitable to use in any recipe or simply cooked as in my dish here. You will need: 500g boneless rabbit meat, cut into 3/4-inch … Read More Healthy Boneless Kebabs
We featured this dish on tv this week. Did you know that rabbit meat is higher in protein and lower in fat and cholesterol than other meats ? For this pasta dish, you will need: 75 to 120g spaghetti per portion 250g minced rabbit meat 1 spoon olive oil 2 cloves garlic, minced 1 onion, finely chopped 1 carrot finely chopped 1 bay leaf … Read More Fenkata with minced meat
Rabbit is one of the healthiest meats with low cholesterol, low salt and a lower calorific value than most other meats. This recipe was passed on to me by Andrew Borg at Black Pig in Valletta. Each rabbit loin weighs around 200g so you will need to allow one loin per person. This very light dish is so different to the more traditional rabbit … Read More Rabbit Loin with Crushed Fennel Seeds and Thyme Honey