Maltese Rabbit Stew

Method

1. 1

   Make the marinade

   Cut the rabbit into pieces and combine them in a large bowl with the red wine, olive oil, finely chopped garlic and spices.

   120 min
2. 2

   Flour the meat

   Pat the rabbit pieces dry from the marinade, toss them in flour, and set aside some of the marinade for the sauce.

3. 3

   Brown the meat

   Fry the rabbit pieces in oil until golden brown, then transfer them to a large pot.

   10 min
4. 4

   Fry the vegetables

   In the same pot, fry the onion, then add the tomato purée, curry powder, turmeric, paprika and cumin.

   5 min
5. 5

   Slow cook

   Pour over the remaining marinade and the chicken stock, add the bay leaves and green peas, then simmer over a low heat with the lid on until the meat falls off the bone.

   130 min
6. 6

   Roast the potatoes

   Meanwhile, roast the potatoes, then serve the roast potatoes and bread with the cooked meat.

   30 min
7. 7

   Two-course serving

   First, spoon the sauce over spaghetti as a starter, then serve the meat with potatoes and bread as the main course, accompanied by red wine.