Slow braised until meltingly tender, this Maltese rabbit dish is an excellent, healthy winter dish big enough to feed the whole family.
- 2 tbsp olive oil
- 1.5 kg rabbit pieces (2 small rabbits)
- 1 large brown onion, finely chopped
- 4 cloves garlic, finely chopped
- 800 g tin whole peeled tomatoes
- 100 ml white wine
- 2 sprigs of rosemary
- 2 bay leaves
- 1 tbsp olive oil
- 50 g carrots, finely diced
- 50 g mushrooms, finely sliced
- ¼ tsp curry powder
- 2 cups cooked white rice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Place a large sauté pan pan over medium-high heat. Season the rabbit and add to the pan with the olive oil. Cook, in batches, for 3–4 minutes, turning frequently, until evenly browned. Remove from the pan and set aside. Add the onion and garlic to the pan and cook for 3–4 minutes until the onion softens. Add the tomatoes, rosemary, bay leaves and wine, and bring to the boil. Return the rabbit pieces to the pan, reduce heat and simmer, covered, for 1 ¼ hours until tender. Remove the lid and simmer for a further 15 minutes until the meat is falling from the bones and the sauce is slightly reduced. Season to taste.
Meanwhile, heat the remaining olive oil in a medium-size saucepan. Add the carrots, mushrooms and curry powder, and cook for 1–2 minutes until the vegetables are tender. Add the rice to the pan with 1 tablespoon of water and cook for a further 1 minute until heated through. Season to taste.
Serve rabbit with tomato and wine sauce and rice to the side.
Photography by Alan Benson