A hearty stew is just what we need now that the weather is cooling. Maltese DMC Colours of Malta has shared its recipe for Rabbit Stew – a dish the team says pairs perfectly with a snuggly Netflix session and a nice glass of red.
- 1 rabbit, (approx 1.5kg, cut in small portions)
- 2 onions, chopped
- 4 garlic cloves, peeled
- 5 large tomatoes
- 2 tsp kunserva (tomato paste)
- 5 potatoes – peeled and quartered
- 3 carrots, peeled and chopped
- 200 g peas (fresh or canned)
- 6 bay leaves
- Pinch mixed herbs
- Freshly ground pepper & Salt to season
- 500ml red wine
- 1 tsp olive oil
- Marinate the rabbit overnight in the red wine (marinade to include the garlic, garlic, salt & pepper)
- In a large pot, heat the olive oil, and add the rabbit until slightly brown.
- Add the onions, carrots, potatoes and the tomatoes, and pour half of the marinade on the ingredients.
- Bring to boil on a high flame for about 15 minutes
- Add the remaining wine, peas, bay leaves, kidney and liver and simmer on low heat for about 2 hours, stir occasionally and add some more wine if the sauce begins to dry up.
Cooking variations – you can choose to make the rabbit stew to look more brown by reducing the amount of tomatoes and tomato paste (conserve) use, I personally prefer the rabbit stew to have very little tomato paste even if it is served with spaghetti.
Spaghetti with rabbit sauce as a starter…
Boil some spaghetti (leave al dente) Cover with some sauce from the rabbit stew, do not add any rabbit pieces if you are serving rabbit stew as a main course, but you can add some of the rabbit liver to the sauce serving. Finely grated Parmesan cheese can be added on top.