Meat / RICETTI
Garlic-fried rabbit
Rabbit pan-cooked with plenty of garlic, white wine and bay.
◷ 65 min / 4 servings
Method
- Pat the rabbit dry and season. Heat the oil in a wide pan.
- Brown the pieces over medium heat for 12 minutes, turning them.
- Add garlic for a minute, then wine, water and bay.
- Cover and cook gently for 35–40 minutes until cooked through. Uncover at the end to reduce the juices.
✳ From the kitchen
Cook patiently until the meat is tender to the bone.
Tradition reference
Gululu · Maltese family dishes and fenkata ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.