Maltese-style Rabbit

Serves 4

Ingredients:

1 rabbit (with liver), 800-1,200 grams, cut in large pieces

5 tablespoons of sunflower oil for frying

2 onions, diced

5 cloves of garlic, sliced

4 bay leaves

300 ml sweet port (red or white)

300 ml vegetable broth

salt and pepper, to taste

Preparation

Lightly 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