Entree: Malta – Fenkata (Traditional Maltese communal braised rabbit cooked in wine, garlic, and herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Additional 2 hrs

Total 3 hrs 15 min

Ingredients

- 1 whole rabbit, cut into serving pieces, approx. 2.5 lb (1.1 kg)
- 1 cup (240 ml) dry red wine
- 2 tbsp (30 ml) red wine vinegar
- 3 tbsp (45 ml) olive oil
- 1/2 cup (60 g) all-purpose flour for dredging
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 6 cloves garlic, minced (about 18 g)
- 2 cups (480 g) chopped tomatoes or 14 oz (400 g) canned crushed tomatoes
- 2 bay leaves
- 1 tsp (1 g) dried marjoram or 1 tbsp (3 g) fresh marjoram, chopped
- 1/2 tsp (1 g) ground black pepper
- Kosher salt, to taste
- 1/4 cup (15 g) chopped fresh parsley for garnish
- Lemon wedges for serving

Instructions

1. Combine the red wine, red wine vinegar, 2 minced garlic cloves, and half of the marjoram in a bowl; add the rabbit pieces, cover, and marinate in the refrigerator for 2–4 hours or overnight.
2. Remove rabbit from marinade and reserve the liquid. Pat rabbit dry and dredge lightly in flour, shaking off excess.
3. Heat 3 tbsp (45 ml) olive oil in a large heavy pot over medium-high heat. Brown rabbit pieces in batches, about 4–5 minutes per side, then remove and set aside.
4. Reduce heat to medium, add the sliced onion and remaining minced garlic, and sauté until soft and translucent, about 6–8 minutes.
5. Pour the reserved marinade into the pot to deglaze, scraping up browned bits. Add chopped tomatoes, bay leaves, remaining marjoram, black pepper, and salt to taste.
6. Return rabbit to the pot, bring to a simmer, then reduce heat to low, cover, and braise gently for 45–60 minutes or until the rabbit is tender and the sauce has thickened.
7. Adjust seasoning, discard bay leaves, sprinkle with chopped parsley, and serve hot with lemon wedges and crusty bread or boiled potatoes.