Recipe by Joely
"This is a traditional Maltese dish."
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1 (3 pound)
rabbit, cleaned and cut into pieces
salt and pepper to taste
potatoes, peeled and quartered
This was my first try at cooking rabbit and this recipe was wonderful. It is so aromatic and flavorful. After simmering for an hour, I thickened it with 2 teaspoons corn starch mixed with 2 tablespoons water. Other than that I followed the recipe as written. Thank you Joely!
been making this dish for years. turns out great everytime. only change i do is i dont use any stock, and i usually add 3 pieces of lemon peel
This is an easy and good recipe for rabbit. My rabbits are usually around 5lbs dressed and I would recommend tripling the vegetables, and doubling all other ingredients when you have a larger rabbit.
so good replace oil with olive oil makes it so rich
I am Maltese and have been looking for an authentic recipe...This is it! Also, I use the leftover sauce to make spaghetti!
The recipe is very similar to my grandmothe'rs (minus the fresh rabbit taken from the villa's rooftop cages). This brought back a lot of memories. Unfortunately, I seemed to have bought a tough rabbit that came out a little dry. Otherwise it was as good as I remembered from childhood. Next time will let it cook in wine a little longer before adding starches.
Good. Was the first time preparing rabbit for me. Didn't have a dutch oven big enough, so I browned the pieces in a skillet and put them in a roaster. After browning the meat, I poured the red wine in the pan to get all of the brown bits off then added that to the roaster along with all of the other ingredients (plus a little water). Roasted it for an hour and it came out great.
Marinade the rabbit for a few hours even overnight, in wine, lots of garlic and onions. Fry rabbit as above and use marinade in the stew too. Enjoy. ymmmmm
* Percent Daily Values are based on a 2,000 calorie diet.
Maltese Rabbit Stew
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 290
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