Stuffat tal-Fenek

Ingredients

• 1.2 kg rabbit, cut into pieces
• 500ml red wine
• 3 cloves garlic, crushed
• 2 bay leaves
• 2 onions, chopped
• 3 potatoes, cubed
• 2 carrots, sliced
• 3 tbsp tomato paste
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. 1Marinate the rabbit pieces overnight in red wine with the garlic and bay leaves.
2. 2Remove the rabbit from the marinade, reserving the liquid, and pat dry.
3. 3Heat the olive oil in a heavy pot and brown the rabbit pieces on all sides; set aside.
4. 4Sauté the onions in the same pot until softened, then stir in the tomato paste.
5. 5Return the rabbit to the pot, pour in the reserved marinade, and add enough water to just cover.
6. 6Simmer covered over low heat for 1.5 hours until the rabbit is very tender.
7. 7Add the potatoes and carrots and continue simmering for another 30 minutes until the vegetables are tender and the sauce has thickened.
8. 8Season with salt and pepper and serve with crusty Maltese bread.

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