Bring to a boil and cook, stirring constantly, until gravy is smooth and thickened, about 3 minutes. Add some garlic to the oil and fry for a few minutes on moderate heat (do not fry till golden brown). Transfer rabbit to a large bowl and fry the second batch. Total Carbohydrate Lightly grease the slow cooker (or alternatively, a large pan), … Dip rabbit in batter and fry in lard, 7 minutes on each side. Deglaze the pan by adding the vinegar and reduce by half. Required fields are marked *. In a large shallow frying pan heat some sunflower oil. Over medium heat slowly stir remaining 1/4 cup of flour into lard, scraping up pieces of crust from bottom of pan. Calamari Rings with Bean and Broccoli Salad, Pumpkin Gnocchi, with bacon sage and cherry tomatoes, Mum's Rabbit and Gravy with roasted Rosemary Potatoes, Culurgiones - Sardinian potato filled pasta, Snails with Aniseed gravy and Red Arjoli Paste (Bebbux bl'arjoli). I love food from the heart and go to great lengths preparing recipes from scratch. Cook in slow cooker for about 3 or 4 hours; if stewing on the hob, give it less time, and use a low heat. Chop some garlic. Add the stock, curry and chopped tomatoes. Add vegetables on top of the meat. Remove from heat, add pepper, then salt to taste. Lightly grease the slow cooker (or alternatively, a large pan), add the fried rabbit, sprinkle with more chopped onion and garlic and more mixed spice, add 2 bay leaves, one glass red wine, 1 tbs balsamic vinegar, seasoning, and four crumbled oxo cubes. I try as hard as I can not to mingle Winter with Summer crops as I strongly believe that they come into their season for a purpose. Mix in the garlic, Thyme, and add some salt and pepper. 24 %. Cut rabbit in medium sized pieces. Ingredients ¼ cup oil 1 (3 pound) rabbit, cleaned and cut into pieces 1 large onion, chopped 3 cloves garlic, chopped ½ cup red wine 1 bay leaf 1 cube beef bouillon ¼ teaspoon ground nutmeg 2 tablespoons tomato paste ¼ teaspoon white sugar salt and … Sometimes we had it stewed , others baked or with tomatoes sauce on spaghetti, but this recipe is my favorite. Simmer on high heat to reduce slightly. Mix well using your hands then bake in a 180c oven for 1 hour until golden, turning once after 3/4 of an hour. For many Maltese, Rabbit was the ultimate food and popularly cooked as Sunday Lunch. I have a husband and two lovely children, who love simple yet tasty food. Season with salt and pepper. Cut the rabbit in small pieces. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. After 3 hours, add tinned peas and cook for a further 1 hour. 72.2 g Dip rabbit in batter and fry in lard, 7 minutes on each side. Soak the cut rabbit portions in some red vinegar for an hour or so;  shallow fry the rabbit portions in lots of chopped garlic, 2 onions, sprinkle with 2 tbs mixed spice, 1 tsp ground cloves, a dash of soy sauce, crushed pepper;  leave in pan till browned. I make fresh pasta, various pickles and preserves, pork sausages, and even my own wine! Cover and leave in the fridge overnight or for approx. In a large bowl place the rabbit and cover with white wine. This is best served with chips and lots of crusty Maltese bread to mop up the delicious gravy! Perhaps the most requested pasta dish in the Maltese Restaurants! Add a little more milk if gravy seems too thick. Cook on low heat for 15 to 20 minutes. Heat a large frying pan add half the oil and fry the rabbit in two batches. Mum bred, killed and cooked our rabbit. Nice served with home-made oven chips and crusty Maltese bread. Pour off all but 2 teaspoons of lard in pan. Tuck in sides, the bay leaves thyme and sage. Learn how your comment data is processed. When we were young we used to dive in shallow waters and using just a for... Don't be intimidated by the shape, it is a simple pinch one side then crimp to the other to reveal a beautiful wheat shaped pasta. Reduce heat to 275 degrees and cook, turning frequently, until rabbit is tender, about 30 more minutes. Try to cut the rabbit in small portions and when possible from joints. Place on a baking sheet, drizzle with olive oil, sprinkle garlic, rosemary and salt and pepper. Pour the rest of the marinade into the slow-cooker until the meat is completely covered. Fry until rabbit is golden and in the last minute of frying add the garlic. Pour off all but 2 teaspoons of lard in pan. Combine yolks and buttermilk, gradually add 3/4 cup of the flour, cornmeal, and salt. Mum's Rabbit and Gravy with roasted Rosemary Potatoes This is another recipe that takes me back to my childhood memories. I dedicate this Blog to my children and hope that in the future, they will find my recipes useful and bring back the taste of good old 'MUM'. Cut the potatoes into fairly small cubes. 6 hrs. Add sugar and stir. I'm inspired by nature and its power to gives us an array of produce from one season to another. This is another recipe that takes me back to my childhood memories. This is best served with chips and lots of crusty Maltese bread to mop up the delicious gravy! Reci... Well this food is not for the faint hearted! This site uses Akismet to reduce spam. Your email address will not be published. I improvise on my own recipes and with the exception few old favourites I hardly prepare the same recipe over. I am a crazy foodie, intrigued by spicy aromas, saltiness of cured meats, crisp fresh garden vegetables and wonderful tangy tastes of glorious cheeses. For many Maltese, Rabbit was the ultimate food and popularly cooked as Sunday Lunch. Place rabbit portions into the slow-cooker bowl. Remove rabbit and drain on brown paper. Soak the cut rabbit portions in some red vinegar for an hour or so; shallow fry the rabbit portions in lots of chopped garlic, 2 onions, sprinkle with 2 tbs mixed spice, 1 tsp ground cloves, a dash of soy sauce, crushed pepper; leave in pan till browned. Finally add back the rabbit, stir and cover. She used red vinegar but I find that white wine vinegar and little balsamic taste just a little bit better. Reduce heat to 275 degrees and cook, turning frequently, until rabbit is tender, about 30 more minutes. Set the cooker to its ‘HIGH’ setting and allow to stew for 3 hours. I hate takeaways as I believe that I can provide good hearty meals in less time, with healthier values and surely cheaper on the pocket. Heat lard in a frying pan to 360 degrees.