Fenek fil-Gravy
Rabbit in gravy is a rustic, comforting dish where tender rabbit is slow-cooked in a rich sauce of garlic, herbs, and wine, creating deep, hearty flavours.
Ingredients: (seres 3-4)
1 Prime Maltese Rabbit (cut into pieces)
1tsp Extra Virgin Olive Oil
5 Garlic Cloves (chopped)
1tsp Dry Thyme
1 Glass of Good Red Wine
1tbsp Salted Butter
2tsp Gravy Powder (such as Bisto)
Peas (fresh or frozen)
Salt & Pepper (to taste)
Method:
Bring a large frying pan to heat and add the olive oil followed by all the rabbit pieces.
Fry the rabbit pieces for about 4 minutes per side until it’s nicely browned.
When you flip the rabbit pieces, add the garlic, thyme, and season with salt, pepper.
If you are frying rabbit liver, add it to the pan when you flip the first batch, as it doesn’t need too much cooking time.
When the second side is nice and brown, lower the heat and add the butter and wine.
Simmer in the wine for about 3 minutes to evaporate the alcohol.
Deglaze the pan with a wooden spoon.
In the meantime, mix the gravy powder with about 1/2 litre of boiling water.
Add it to the rabbit and bring to a gentle boil.
Lower the flame to a minimum, cover with a lid and simmer for about 40 minutes.
During the last 4 minutes, add the peas.
Serve it with chips, and Maltese bread.
You can also serve it with pasta if preferred.
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