June 25, 2018
Dinner, Main Dish, Game,
Rabbit, Vegetables, Garlic, Mediterranean, Stove Top, Alcohol, Wine more
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"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.
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This was tasty. I used domestic rabbit so was more than 3 lbs. Nice and tender. Served with fresh green beans and baked potatoes.