Maltese Rabbit Stew (2)

One rabbit
8 oz (225g) peas
2 oz (56g) tomato paste
1/2 pt (0.28 litres) red wine
8 oz (225g) onions
6 oz (170g) tomatoes
6 oz (170g) carrots
salt and pepper
bay leaf
water or stock


Cut the rabbit into small pieces. Peel the onions, carrots, tomatoes and garlic. Fry the chopped onions, garlic and carrots till golden brown, add the tomato concasse', paste and bay leaf. Pass the rabbit through the flour and fry in a separate pan. Fry to a golden colour. Add the wine to the rabbit and simmer for five minutes. Put the rabbit and the tomato mixture into one pan, cover with water and bring to the boil. Add the peas, salt and pepper and simmer for 1 to 1 1/2 hours. This recipe will serve four people.

Rabbit Recipes