OK, it’s been a long time since I’ve blogged. I have no excuse really, so rather than go on about it, I’ll go straight to the food.
I tried making fried rabbit when we lived in England but it was always a little dry. Now we’ve moved to Malta I’ve made it a few times and somehow its just better – maybe the Mediterranean sun agrees with the little rabbits.
While this is a recipe for fried rabbit, it’s actually stewed and then fried. I think the secret is lots of garlic and seasoning. One rabbit probably serves 3 people, depending on the size of the rabbit.
1 rabbit – jointed (ask your butcher to do this)
8 garlic cloves
1 bottle of red wine (or enough to cover the rabbit in a pan)
a handful of fresh parsley
salt & pepper
If you have time, marinate the rabbit in the red wine, with the peeled garlic cloves, parsley and plenty and salt & pepper.
Find a large frying pan which you have a lid for. Seal the rabbit – leaving the liver and kidneys to the side – by frying for a couple of minutes on each side and then pour over the wine (with garlics, parsley, s&p) into the pan, bring to the boil and simmer covered for 45 minutes or so.
Once the rabbit is cooked (check a leg to see if it’s cooked by the bone), get out a large frying pan and pour in a generous glug of olive oil. Fry the liver, kidneys (which you put to side earlier) and cooked rabbit for 2-3 minutes on each side, until crispy on the outside.
At the same time, make a gravy by adding a teaspoon of cornflour to the remaining marinade – or do it the traditional way making a roux.
Serve this the traditional way with a large bowl of chips, although I prefer it with a few slices of fresh Maltese bread.