Ingredients
Method
Marinating
- Cut the rabbit into pieces. Peel the garlic cloves for the marinade and smash them using the flat side of a knife.
- Place the rabbit pieces, garlic, and bay leaves in a bowl. Pour in the wine. Let it marinate in the fridge overnight—or even for a full 24 hours.
- Flip the pieces once during marinating so all sides soak evenly.
Cooking the Maltese Rabbit
- Remove the rabbit from the marinade. Discard the garlic and bay leaves, but keep the marinade.
- Finely chop the onions and garlic. Sear the rabbit on all sides in a large pot with olive oil over medium-high heat, about 3–4 minutes per side. Remove the meat and set it aside.
- In the same pot, sauté the onion on medium-low heat until soft, about 6–8 minutes. Add the garlic in the last minute.
- Stir in the passata and tomato paste. Let it simmer for 2–3 minutes.
- Add the reserved marinade, bay leaves, salt, and pepper. Return the rabbit to the pot along with any juices. Pour in enough water to just cover the meat.
- Bring to a boil, then reduce heat and simmer, covered, for 40 minutes.
- Meanwhile, peel the potatoes and carrots. Slice the carrots into rounds and cut the potatoes into large chunks (halves or quarters if medium-small).
- Add the potatoes and carrots to the pot, making sure the sauce covers everything. Bring back to a boil, then simmer covered on low heat for another 40 minutes.
- Remove the lid and cook uncovered for another 30 minutes so the sauce thickens. Check that the meat and potatoes are tender. The rabbit should fall off the bone. If not, keep cooking a bit longer with the lid on. Avoid stirring too much to keep the vegetables intact.
- Once everything is tender, add the green peas and cook for another 5–10 minutes until they're done.
- Your Maltese rabbit is ready. Serve hot and enjoy!
