Maltese-style Rabbit | Euromaxx
- 12 years ago
Try this traditional recipe from the island of Malta.Serves 4
Ingredients:1 rabbit (with liver), 800-1,200 grams, cut in large pieces
5 tablespoons of sunflower oil for frying2 onions, diced5 cloves of garlic, sliced
4 bay leaves300 ml sweet port (red or white)
300 ml vegetable brothsalt and pepper, to taste
PreparationLightly fry rabbit in a large pan with oil. Add onions, garlic and bay leaves. Continue frying meat until browned on all sides. Add the port wine, and flamb?. When the flame dies out, add the vegetable broth. Reduce heat and simmer for 15 minutes. Garnish with parsley.
Serve with roasted potatoes, and baked vegetables such as zucchini and bell peppers.Bon app?tit!
This restaurant comes to us courtesy of Edward Diacono from the RUBINO restaurant in Valletta, Malta.
Ingredients:1 rabbit (with liver), 800-1,200 grams, cut in large pieces
5 tablespoons of sunflower oil for frying2 onions, diced5 cloves of garlic, sliced
4 bay leaves300 ml sweet port (red or white)
300 ml vegetable brothsalt and pepper, to taste
PreparationLightly fry rabbit in a large pan with oil. Add onions, garlic and bay leaves. Continue frying meat until browned on all sides. Add the port wine, and flamb?. When the flame dies out, add the vegetable broth. Reduce heat and simmer for 15 minutes. Garnish with parsley.
Serve with roasted potatoes, and baked vegetables such as zucchini and bell peppers.Bon app?tit!
This restaurant comes to us courtesy of Edward Diacono from the RUBINO restaurant in Valletta, Malta.