Maltese Fried Rabbit in Gravy
"Maltese Rabbit in Gravy " is one of Malta's most loved traditional foods. Rabbit pieces are first marinated, then fried in garlic until golden locking in the flavours and then simmered in a flavourful gravy. It's served with fries or roasted potatoes and lots of crusty bread to (soak or mop) up the delicious gravy!
[adrotate group="4"] [adrotate group="2"]- 1 Rabbit (cut in pieces)
- 6 Cloves Garlic (sliced)
- ½ Cup Red Wine Vinegar
- ½ Tsp All-spice
- ½ Tsp All-spice ½ Tsp Dried Thyme
- 1 Cup Lacto Milk Stout (see note)
- 1 Cup Cup Beef Stock
- 1 Tsp Tomato Paste
- 2 Tsp Sugar
- 2 Tsp Cornflour/Cornstarch
- A handful of Frozen Peas
- Vegetable Oil
- Salt & Pepper
Place the rabbit pieces in a bowl. Pour over the red wine vinegar and leave to marinate for at least 1 hour.
On moderate heat, sear the rabbit in hot vegetable oil with the sliced garlic on both sides until nicely browned. As you fry the rabbit, season with allspice, dry thyme, salt and pepper.
Add the liver towards the end as it doesn't need much cooking time.
Add the lacto, beef stock, tomato paste, sugar, 1/2 teaspoon allspice and thyme. Bring to a gentle boil, then cover and simmer for 20 minutes. During the last 10 minutes add the frozen peas.
Once the peas are cooked, dissolve the cornflour in 2 tablespoons water. Add to the pan with the rabbit and stir until it thickens. Turn off heat and serve.
Enjoy!
NOTE: Lacto Milk Stout is a sweet, dark beer.