Stuffat tal-Fenek

Ingredients

• 3 lb rabbit, cut in 8 pieces
• 2 cups dry red wine, divided
• 6 cloves garlic, crushed and divided
• 3 bay leaves
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 yellow onion, chopped
• 1 carrot, diced
• 2 tbsp tomato paste
• 14 oz crushed tomatoes
• 1 cup water
• 1 tsp dried thyme
• 1 lb small potatoes, halved
• 1 cup frozen peas

Method

1. Marinate the rabbit with 1 cup of the wine, half the garlic and the bay leaves, covered, in the fridge for at least 4 hours or overnight.
2. Lift out the rabbit, pat it dry, season with salt and pepper and brown it well in the oil in a heavy pot over medium-high heat; set aside.
3. Cook the onion, carrot and remaining garlic in the pot until soft, about 6 minutes, then stir in the tomato paste for 1 minute.
4. Pour in the marinade and remaining wine and boil 2 minutes, scraping the bottom, then add the tomatoes, water, thyme and rabbit.
5. Cover and simmer gently for 45 minutes, add the potatoes and cook 25 minutes more, then add the peas for 5 minutes.
6. Check that the rabbit is tender and reaches 160°F at the thickest part, then serve with crusty bread.

Notes