Rabbit in garlic and red wine (Fenek bit-tewm u l-Inbid)

Ingredients:

1 whole rabbit
3 glasses red wine
bay leaf
salt and fresh pepper
4 cloves crushed garlic
olive oil
600ml stock
fresh thyme


Cut the rabbit in medium sized pieces. and marinate it wine, bay leaves and salt and pepper. Cover and leave overnight in the fridge.

In a large oven proof pan heat the oil. Add the crushed garlic and fry for a few minutes paying attention not to turn them golden brown. Take the rabbit pieces and fry turning occasionally. When sealed from all sides remove from heat, add in the marinade, stock and thyme and season well. Simmer in oven for 60 minutes or till tender. Eat with traditional maltese bread (recipe below)
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Accompanying this you may want to bake some potatoes Maltese style. (Patata il-Forn)

Ingredients:

2 large potatoes per person
salt and pepper
olive oil
fennel seeds
butter

Preheat the oven at 200Celsius/gas 6. Chop the potatoes. In an ovenproof dish grease the base with the butter. Add the potatoes covering the base in one layer and sprinkle with some olive oil. Season with salt and pepper and the fennel seeds. Cook for 45 minutes or until soft inside and crunchy outside.
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Maltese bread (hobz Malti)

600g flour
10g salt
15g sugar
15g margerine
25g yeast
345ml luke warm water
1 tablespoon milk

Mix the flour, salt and margerine. Add the yeast. Make a mixture of the luke warm water, sugar and the milk. Add on to the flour and knead the mixture well until the dough is white and elasticated.  4. Place in a bowl, seal with cling film and a wet dish towel, place in a warm place for about 1 hour. Work the dough, cut into small pieces (50g). Place on a baking tray, paste with egg, cut with a knife and let the pieces rest for about 15 minutes.  Cook in oven 450F (232C) gas mark 6-8 for 12-15 minutes.