Euromaxx a la carte - Maltese-style Rabbit

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Published Mar 22, 2012

Try this traditional recipe from the island of Malta.Serves 4Ingredients:1 rabbit (with liver), 800-1,200 grams, cut in large pieces5 tablespoons of sunflower oil for frying2 onions, diced5 cloves of garlic, sliced4 bay leaves300 ml sweet port (red or white)300 ml vegetable brothsalt and pepper, to tastePreparationLightly fry rabbit in a large pan with oil. Add onions, garlic and bay leaves. Continue frying meat until browned on all sides. Add the port wine, and flambé. When the flame dies out, add the vegetable broth. Reduce heat and simmer for 15 minutes. Garnish with parsley. Serve with roasted potatoes, and baked vegetables such as zucchini and bell peppers.Bon appétit!This restaurant comes to us courtesy of Edward Diacono from the RUBINO restaurant in Valletta, Malta.