Maltese Rabbit Stew (Stuffat tal-Fenek)

Instructions

Cut the rabbit at the joints into about 10 to 12 large, chunky pieces. Divide the rib section into 3 or 4 pieces, separate the legs at every joint, and split the head in half. Set the internal organs aside.

Mince the garlic. Heat the oil in a large frying pan and warm a little of the garlic in it, then add some of the rabbit pieces and cook them through.

Lift the cooked pieces into a large container and repeat with the remaining rabbit in batches, adding fresh garlic each time. The meat should be well cooked but not deeply browned.

Fry the organs whole in the same oil until well cooked. Add a few of the smaller boneless scraps of meat to them and keep this portion apart from the main meat.

Cut the potatoes into large, irregular chunks, a little smaller than the pieces of rabbit.

Put the fried rabbit, potatoes, carrot, tomatoes, wine, sugar and bay leaves into a stock pot. Season with salt, pepper, mixed spice and Tabasco, adding the Tabasco cautiously.

Cover and simmer on a very low flame for 4 hours, stirring now and then during the first hour. The meat should be very tender by the end.

Stir in the peas and cook for about 10 minutes, until they are tender. Serve hot.