- Edward Abbey
A simple haitus....duty calls. Breed recklessly, eat pellets of grassy green, grow rich and fat, I'll see you in May.
Mary Vassallo’s rabbit, Maltese style
1 rabbit, cut into portions
Rabbit heart, liver and kidneys
3 medium onions, chopped
12 garlic cloves
1 cup red wine
3 tomatoes peeled and seeded
1 cup frozen peas
Olive oil for frying
Salt and pepper to taste
1 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.