Mary Vassallo’s rabbit, Maltese style1 rabbit, cut into portionsRabbit heart, liver and kidneys3 medium onions, chopped12 garlic cloves1 cup red wine3 tomatoes peeled and seeded1 cup frozen peasOlive oil for fryingSalt and pepper to taste1 tablespoon mint, parsley and basil
In a large frying pan, heat olive oil and fry rabbit offal and pieces till brown on all sides. Place in saucepan. Fry onions in the same oil the rabbit was fried in until soft and add garlic and tomatoes. Cook until tomatoes are mushy then add seasoning, herbs and a cup of water and let simmer for 10 mins. Meanwhile, sprinkle the rabbit pieces with wine then cover to retain heat. When the sauce is done, pour over the rabbit pieces. Stir, cover and let simmer gently for about 1 hour or until rabbit is tender. Check cooking at intervals as it may dry out, add water very sparingly if necessary. Add peas halfway through cooking.