Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!news-spur1.maxwell.syr.edu!news.maxwell.syr.edu!telocity-west!TELOCITY!feed-out.newsfeeds.com!newsfeeds.com!feed.newsfeeds.com!newsfeeds.com!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: recipes@swcp.com (Patricia Hill) Newsgroups: rec.food.recipes Subject: Maltese Rabbit (4) Collection Followup-To: rec.food.cooking Date: 19 Apr 2000 22:25:21 -0600 Organization: @Home Network Canada Lines: 77 Approved: phill@rt66.com Message-ID: <8dm0rh$pk5@boofura.swcp.com> Reply-To: tiffany96@iname.com NNTP-Posting-Host: boofura.swcp.com FFrom: spammersno@more.com (lambchopdelite) Xref: swen.emba.uvm.edu rec.food.recipes:41433 Garlic and Wine-Flavoured Rabbit Fried Rabbit Rabbit Casserole Garlic and Wine-Flavoured Rabbit >From: "RikkU DikkU" >Can anybody from the island of Malta submit some typical Maltese dish >recipes ? Garlic and Wine-Flavoured Rabbit 1 jointed rabbit 2 or 3 bay leaves 1 bottle of red wine A large quantity of garlic - enough to cover the bottom of a frying pan Oil for frying Pour about half the bottle of wine over the rabbit and leave for a few hours or overnight. Peel the garlic and put it in a large frying pan with about 3 tablespoons oil. Heat gently. Add as many joints of rabbit as will fit in the pan and fry until brown on both sides. When all the rabbit is fried return it to the pan and sprinkle it with the wine in which the rabbit was soaked. Add the bay leaves. Cover and cook gently till the rabbit is tender. This may be one hour, if the rabbit is young. Up to 2 hours otherwise. Add more wine, if necessary. Serves 4. Fried Rabbit 1 jointed rabbit 1 dessertspoon tomato puree 1 whole head of garlic 1/4 pint water Oil for frying Place the tomato puree and the water in a deep pan. Simmer on a slow fire. In the meantime fry the pieces of rabbit a few at a time, together with the peeled garlic. The garlic should not be allowed to turn brown, so add it after the rabbit joints. Fry them for about 10 minutes turning them over once or twice. Put them in the pan containing tomato puree and water and simmer while frying the rest of the rabbit. Correct seasoning, serve hot with plain boiled potatoes or chips. Serves 4. Rabbit Casserole 1 jointed rabbit including the liver and heart 2 sliced carrots 4 oz boiled peas 2 sliced onions 4 cloves of garlic Seasoned flour 1/2 pint red or white wine Oil for frying Roll the rabbit joints in seasoned flour. Fry the onions until golden. Add the garlic and the carrots. Fry the rabbit joints in the same pan until nicely brown. Add the wine and seasoning and simmer until tender, between 1-1 1/2 hours according to the age of the rabbit. Add the liver and the heart and the peas about 15 minutes before cooking time is over. The true Maltese way of eating rabbit is to serve the sauce with spaghetti as a first course and the rabbit joints with chips as a second one. Serves 4. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.