Rabbit is what most people think of when conjuring up images of Maltese food. While the traditional Rabbit Stew is the most popular of the two, it’s delicious brother Fenek Moqli is just as tasty. Usually served with a side of fries, this dish makes for a perfect Sunday lunch!
Dry White Wine
- 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