Saturday, February 5, 2011

Anna Sultana's Fenek fil forn (Roasted Rabbit or Chicken, Maltese Style)

A few folks still think I overdid the holidays with Carmela's Entertaining with The Sopranos booze recipes and want more recipes from Ma.

No problem.

A staple when I was growing up was rabbit.  
Pop had a few cages of rabbits in the garage.  
Boy and girl rabbits.
Well, they did the deed.
The rabbits, I mean.
We had lots of rabbit meat.
No questions asked.

Here's a simple recipe.  
It works just as well with stewing fowl.

                        Fenek fil forn

Make the following sauce:
1 large chopped onion
3 cloves minced garlic
4 ripe tomatoes, chopped
season with 
1/2 teaspoon turmeric
1/2 teaspoon rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon toasted fennel seeds
Stir in
4 tablespoons vinegar or lemon juice
Simmer until the sauce is thick.
While the sauce is simmering,
Cut a rabbit (or stewing hen) into pieces
flour the pieces
quickly brown them in olive oil.

Arrange them in a greased baking dish.
Pour the sauce over the pieces in the baking dish
Roast, uncovered, 350ยบ  40 min. 

Midway baste with 
3 tablespoons vinegar or lemon juice

Easy, no?

Another Maltese recipe for rabbit is my Ma's Fenek bit-tewm u bl-Imbid.
It's rabbit stewed with garlic and wine.
Also very easy.

No comments:

Post a Comment

All comments are moderated. Spam will not be posted.