Classic Maltese Pan-Fried Rabbit with Garlic

Classic Maltese Pan-Fried Rabbit with Garlic – (Fenek Moqli fl-Inbid u t-Tewm)

Maltese cuisine is a delightful blend of Mediterranean influences, and one of its most beloved dishes is Fenek moqli bit-tewm il-forn – pan-fried rabbit with garlic, slow-cooked to tender perfection in the oven. This hearty and flavorful meal is a staple in Maltese households and a true representation of the island’s culinary heritage. The combination of succulent rabbit, aromatic garlic, rich red wine, and subtle hints of spice creates a truly unforgettable dining experience. Whether you’re a seasoned cook or just starting your culinary journey, this recipe is sure to impress your family and friends. Get ready to transport your taste buds to the sunny shores of Malta!

Why You’ll Love This Recipe:

Authentic Maltese Flavor: Experience a true taste of Malta with this traditional recipe.
Tender and Juicy Rabbit: Slow cooking in the oven ensures the rabbit becomes incredibly tender and flavorful.
Rich and Aromatic Sauce: The combination of garlic, red wine, and spices creates a delicious and comforting sauce.
Perfect for Gatherings: This dish is ideal for family meals or entertaining guests.

Ingredients:

4 rabbit legs (or one whole rabbit, jointed)
200 grams onion, chopped
Several cloves of garlic, minced
100 grams bacon, diced
150 grams tomatoes, diced
150 grams frozen peas
Approximately 480 grams red wine (about 2 cups)
A few bay leaves
A pinch of mixed spice
Olive oil, as needed
15 grams honey (approximately 1 tablespoon)
A drizzle of balsamic vinegar
Salt and freshly ground black pepper, to taste

Instructions:

Season the Rabbit: Begin by generously seasoning the rabbit pieces on both sides with salt and freshly ground black pepper. This simple step enhances the natural flavor of the meat.
Marinate for Flavor: In a plastic container or dish, combine the red wine, bay leaves, honey, and mixed spice. Add the seasoned rabbit pieces, ensuring they are well coated in the marinade. Cover and refrigerate for at least one hour, allowing the flavors to meld beautifully.
Prepare the Vegetables: While the rabbit marinates, peel and chop the onion, mince the garlic, and dice the tomatoes. Keeping them separate at this stage will make the cooking process smoother.
Sear the Rabbit: Remove the rabbit pieces from the marinade, letting any excess liquid drip off. Pat them dry thoroughly with paper towels to ensure a good sear. Heat a generous amount of olive oil in a large, heavy-bottomed pan over medium-high heat. Carefully place the rabbit pieces in the hot oil and sear on both sides until they are nicely browned, creating a flavorful crust. If you prefer, you can also achieve this browning under the broiler in your oven.
Set Aside the Rabbit: Once browned, remove the rabbit from the pan and transfer it to a plate lined with paper towels to drain any excess oil.
Sauté the Aromatics: In the same pan, add a little more olive oil if needed. Add the chopped onion and sauté over medium heat until it becomes softened and translucent. Then, add the minced garlic and cook for another minute until its fragrant aroma fills your kitchen. Be careful not to burn the garlic.
Add Bacon and Vegetables: Stir in the diced bacon and continue to cook until it starts to crisp, releasing its savory flavor. Next, add the frozen peas and diced tomatoes to the pan. Cook for a few minutes, stirring occasionally, until the tomatoes begin to soften.
Create the Sauce: Pour in approximately half of the red wine from the marinade, scraping up any browned bits from the bottom of the pan. Add about 120 grams (approximately ½ cup) of water and season the sauce lightly with salt and freshly ground black pepper. Bring the sauce to a gentle simmer.
Slow Cook in the Oven: Carefully place the seared rabbit pieces into a casserole dish. Pour the prepared sauce evenly over the rabbit, ensuring all pieces are partially submerged. Cover the casserole dish with a lid.
Bake to Perfection: Transfer the covered casserole dish to a preheated oven at 170°C (325°F or Gas Mark 3) and bake for approximately 90 minutes, or until the rabbit is incredibly tender and cooked through. The meat should easily pull away from the bone.
Serve and Enjoy: Once cooked, remove the casserole dish from the oven. Serve the classic Maltese pan-fried rabbit hot, accompanied by fluffy boiled potatoes or crispy roasted potatoes to soak up the delicious sauce. For an extra touch of flavor, you can drizzle a little balsamic vinegar over the finished dish just before serving. Bon appétit!

Tips for Success:

For a richer flavor, marinate the rabbit overnight in the refrigerator.
If you don’t have mixed spice, you can use a combination of ground cloves, cinnamon, and nutmeg.
Adjust the amount of garlic to your preference.
Feel free to add other vegetables like carrots or mushrooms to the casserole for extra depth of flavor.

Serving Suggestions: