Tuesday, July 8, 2014

Anna Sultana’s Roasted Rabbit, Maltese Style

Rabbit is a basic menu staple in many Maltese households.
It sure was in my parents’ home.

Ma had two favourite go-to rabbit recipes:
Fenek fil forn (Roasted Rabbit, Maltese Style)

Fenek bit-tewm u bl-Imbid (Rabbit with Garlic and Wine, Maltese Style)

They are really good traditional Maltese recipes, but they do take a bit of effort.
When Ma was in a rush she had a third recipe that was easier, but just as good.
It’s just perfect for summer, when you’d rather be enjoying the warm weather.
And perfect for when you’re busy at any other time.

Ma often served this with her Green Bean Salad.
Did I mention Pop loved to garden, as well as raise rabbits?

                        Roasted Rabbit

Preheat oven 350º  
Grease a baking dish with
1/2 Cup lard

Place in the bottom of the pan
1 pound onions, sliced
Top with
a rabbit, cut into pieces
2 pounds potatoes, quartered

1 Cup red wine
1/2 Cup water
Roast, uncovered, 1 1/2 hours. 

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