A local Maltese favourite

Serves 4


  • 1 local rabbit, about 675g, cut into joints 
  • Plain flour, for dusting 
  • Vegetable oil 
  • 40g butter 
  • 300g Portobello mushrooms 
  • 12 shallots 
  • 1 garlic clove, crushed 
  • Bunch of parsley, thyme and bay leaves 
  • 150mL dry white wine
  • 200mL chicken stock 
  • 2 tbsp Dijon mustard 
  • 1 tbsp each of thyme and rosemary 
  • 1 Maltese bread 


Prepare the mushrooms by quartering them and set aside. Season the rabbit pieces and dust with the flour.  Melt the butter gently with a drizzle of vegetable oil in a large cast iron dish until very hot, add the rabbit and brown on all sides.  Add both the shallots and garlic and brown all over for about 4– 6 minutes.   Add the wine and reduce until the alcohol cooks out, add the herbs and mushrooms and cook for about 5 – 6 minutes, then add the stock. Bring to a gentle boil and simmer for about 30 - 50 minutes, until the rabbit is cooked through and tender.  Stir in the mustard and season to taste.  5 minutes before serving, sauté the rabbit liver in butter and vegetable oil together with some seasoning, garlic, thyme and rosemary and finish off with chopped parsley.   Serve the rabbit with the sautéed liver and sliced Maltese bread on the side.


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