Maltese Rabbit


onion in medium size

olive oil – 2 tbsp.


fresh basil

sugar – 1 tbsp.

whole rabbit carcass (1.8 kg)

50 g peeled pine nuts

glass of dry white wine

2 tbsp. tomato paste

Step by step recipe

Fry the rabbit pieces in olive oil, put them into a pan, add half a glass of water and stew for an hour and a half over low heat. The rabbit is ready when it can be pierced easily with a fork. Cut the onion into half rings. Heat the olive oil in a pan, sauté the onions, add the tomato paste, stir and cook for another 1 minute. Add the fried onions and tomato paste to the meat. Add the capers, pine nuts and 1 tbsp sugar and stew for 10 minutes, turning the pieces occasionally. Add the wine and stew for another 10 minutes. Season with salt and pepper and a sprinkling of basil.

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