June 25, 2018
Dinner, Main Dish, Game,
Rabbit, Vegetables, Garlic, Mediterranean, Stove Top, Alcohol, Wine more
Add toRecipe Book
Add toShopping List
"A popular dish from Malta. Serve with a salad, fried (or oven roasted) potatoes and peas."
Put cut up rabbit in a large bowl and pour wine over. Add bay leaf and salt and pepper; cover and marinate overnight in refrigerator.
Remove rabbit pieces and dry with paper towels. Reserve marinade.
Heat the oil in a dutch oven big enough to hold rabbit and fry the rabbit on both sides (in batches).
Add the chopped garlic, put rabbit back in pan and add the stock and marinade.
Cover and simmer for 60 minutes or till tender or until rabbit is fall of the bone tender.
If you are like us and love blueberries, then you'll love these cobblers, muffins,...
Remember when you fell in love with your favorite reseraunt food or drink item? Well,...
There is something about meatloaf recipes that are timeless. These recipes are handed...
Recipe Stories / Blog
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
This was tasty. I used domestic rabbit so was more than 3 lbs. Nice and tender. Served with fresh green beans and baked potatoes.