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Maltese Rabbit Stew

Maltese Rabbit Stew

This is delicious, and makes a change from conventional rabbit stew/casserole:


  • 1 large/2 small rabbits
  • 3 medium slices streaky bacon (smoked or unsmoked)
  • 2 tbsp Olive oil
  • Garlic cloves to taste (1 â€" 4)
  • 8 oz onion
  • 8 oz peas
  • 6 oz carrots
  • 2 glasses (½ pint ish) red wine
  • 400 g can whole, peeled plum tomatoes
  • 1-2 tsp sugar
  • Salt and black pepper


Chop onions and dice carrots. Fry in a heavy bottomed pan (casserole dish) until soft in the olive oil. Add the chopped bacon until starting to brown. Add the garlic. Remove from heat

In a separate pan, fry the rabbit portions in a little olive oil until browned and add to casserole dish. Return to the heat

When hot, add the chopped herbs and the red wine and allow to simmer for a few minutes, then add the plum tomatoes*, sugar, and season to taste with salt and black pepper.

* NB Don't chop the tomatoes up, as they will turn bitter, let the heat break them down naturally as the dish cooks.

Simmer with the lid slightly askew for about 1½ hour, stirring occasionally.

If the sauce gets too thick, add a little more red wine.

Serve with creamed mash potatoes, or green salad and warm crusty bread with lashings of butter.
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