Maltese rabbit

This slow-cooked rabbit dish is a rich, homely stew built around tender jointed rabbit, red wine, vegetables and a gentle hit of mixed spice. The long covered cook gives the meat time to soften and the sauce time to deepen, while peas added at the end keep it from feeling too heavy. Serve it with crusty bread to mop up the gravy, and finish with Parmesan and parsley for a little extra campfire-luxury.

Serves: 3 people
Duration: 3 hours

Ingredients

Method

1. Gently fry the onion and garlic in a little olive oil until soft and golden brown. Remove from the frypan and set aside.
2. Place the rabbit in the frypan and gently brown.
3. Add the potato, carrot, onion and garlic mixture, tomato paste, mixed spice, stock cubes, sugar and wine.
4. Add enough water to cover the ingredients and cook, covered, for 2½ hours.
5. Add the peas and continue cooking for another 15 minutes.
6. Serve with crusty bread.