Summary

Ingredients

• 1 rabbit
• 500 ml red wine
• 6 clove (s) garlic
• 2 tomato (s), peeled, pitted, roughly chopped
• 2 bay leaves
• olive oil
• Salt and pepper from the mill
• 1 handful peas

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Instructions

1. Cut the rabbit into pieces and marinate in the wine overnight. Remove from marinade before cooking and pat dry. Heat some olive oil in a pan, roast the garlic and fry the rabbit pieces well on all sides, reduce the heat a little and fry for another 10 to 15 minutes, turning several times. Fry the tomato pieces briefly before adding the red wine from the marinade. Add the bay leaf and let the rabbit simmer until done. Mix a handful of peas into the sauce.
2. Tip: My Maltese mother-in-law always makes a little more sauce and mixes the sauce with spaghetti. That’s the first course. And the main course for the rabbit is potatoes and vegetables (zucchini and eggplant)