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Rabbit with Garlic & wine

Rabbit with garlic & wine  (Fenek fit-tewm u l-inbid)

1 rabbit cut into pieces

375ml red wine

3 whole garlic bulbs, peeled and chopped

2 tablespoons olive oil

2-3 bay leaves

salt and pepper

Pour the wine over the rabbit and leave overnight. In a large frying pan, sweat the garlic in olive oil. Do not brown them. Remove the cloves and reserve them in a plate. Take rabbit out of the wine but do not discard the wine as this will be used for cooking. Brown the separate pieces of rabbit on all sides. Transfer the pieces into a large casserole. Add the wine used to marinate the rabbit, bay leaves, garlic and seasoning. Cover and slow cook until the rabbit is tender for approximately 1 hour. Add a little more wine if the liquid dries up. Serve hot with potatoes and marrowfat peas.


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