Fenek bil-gravy (stewed rabbit)


This is best served with chips and lots of crusty Maltese bread to mop up the delicious gravy!

Soak the cut rabbit portions in some red vinegar for an hour or so;  shallow fry the rabbit portions in lots of chopped garlic, 2 onions, sprinkle with 2 tbs mixed spice, 1 tsp ground cloves, a dash of soy sauce, crushed pepper;  leave in pan till browned.  Lightly grease the slow cooker (or alternatively, a large pan), add the fried rabbit, sprinkle with more chopped onion and garlic and more mixed spice, add 2 bay leaves, one glass red wine, 1 tbs balsamic vinegar, seasoning, and four crumbled oxo cubes.  Cook in slow cooker for about 3 or 4 hours; if stewing on the hob, give it less time, and use a low heat.  Nice served with home-made oven chips and crusty Maltese bread.


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