Maltese rabbit stew

Ingredients

Quantities for 4 servings.

• 1.5 kg Rabbit, jointed
• 500 ml Dry red wine
• 10 clove Garlic
• 4 piece Bay leaves
• 2 piece Onions
• 3 tbsp Tomato paste
• 600 g Potatoes
• 200 g Peas
• 2 piece Carrots
• 60 ml Olive oil
• to taste Salt and pepper

Method

1. Cover the jointed rabbit with the wine, half the garlic and the bay leaves and refrigerate for a day.
2. Lift out the meat, dry it and brown it in olive oil. Keep the marinade.
3. Fry the onion and remaining garlic until soft, add the tomato paste and cook three minutes.
4. Return the meat, pour in the marinade, season and stew covered for an hour on a low heat.
5. Add the potato and carrot and stew twenty-five minutes more.
6. Add the peas for the last ten minutes.
7. Ladle off some of the sauce and dress spaghetti with it as a first course. The meat follows.