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Fenek Moqli (Fried Rabit)
Ingredients:
- 1 Rabbit
- Sunflower Oil
- Fresh Garlic
- Dry White Wine
- Thyme
- Salt
- Pepper
Method:
- Cut rabbit in medium sized pieces, (not too big so they can marinade well) Chop some garlic. - In a large bowl place the rabbit and cover with white wine – local!. - Mix in the garlic, Thyme, and add some salt and pepper. - Cover and leave in the fridge overnight or for approx. 6 hrs - In a large shallow frying pan heat some sunflower oil. - Add some garlic to the oil and fry for a few minutes on moderate heat (do not fry till golden brown) - Take the rabbit pieces and fry in large frying pan, turning occasionally, till rabbit cooks well. - You may add salt, pepper and thyme - Sprinkle some white wine occasionally
This entry was posted in By Course, Other Meat, Recipes, Second Course and tagged Recipes, traditional maltese recipes. Bookmark the permalink.
I usually put garlic sauce too.
You forgot to add onions. That’s the best part of fried rabbit. My mother always made it with onions and I can remember dabbing bread in the frying pan and eating it before it was ready. Really tasted good!
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