Fried Rabbit with Wine and Garlic

Read in Maltese
Serves 4
Prep Time 20 mins
Cooking 40 mins
Level low


  • Whole Rabbit
  • 200ml Red Wine
  • Olive Oil
  • 5 Garlic Cloves
  • Fresh Thyme
  • 4 Bay Leaves
  • 20g Savina Rabbit Seasoning

Peel and chop the garlic cloves. Place the rabbit portions in a large bowl and cover them with wine. Mix in the garlic, thyme, bay leaves and some seasoning.  Leave some garlic for frying.  Cover and leave in the fridge overnight.Heat some oil in a large saucepan. Add the garlic and fry it for a few minutes.Don’t fry until golden brown.  Remove the rabbit pieces from the marinade and dry them with kitchen paper.Fry them until the rabbit meat is a deep,golden colour.Turn the rabbit portions occasionally during cooking and sprinkle some marinade over them.Lower the flame, add some more marinade and cover the pan. Leave to simmer until the rabbit meat is tender.Check regularly to see that the mixture remains moist. Add more marinade if necessary.

 Recipe by Anton B. Dougal

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