Rabbit in Red Wine
Rabbit, or fenek, is almost a national dish in Malta—so much so, the Maltese coined a new word for those dining on rabbit: fenkata. For a crispy outside and moist interior, brown the rabbit quickly, then finish cooking the dish in the oven.
- 1 (2-lb.) rabbit, cut into 6 pieces
- 5 tbsp. extra-virgin olive oil
- 6–8 cloves garlic, peeled and minced
- 4 scallions, white part only, finely chopped
- Leaves from 3 sprigs each mint, thyme, marjoram, and parsley, chopped
- 1 cup red wine
- Preheat oven to 350°. Brown rabbit pieces in 4 tbsp. of the oil in a large skillet over medium-high heat, turning frequently. Remove rabbit; pour off fat; lower heat to medium.
- Add remaining 1 tbsp. oil and cook garlic, scallions, and all but a bit of the herbs for about 3 minutes. Deglaze skillet with wine and return rabbit to it. Place skillet in oven and cook uncovered till meat is firm, about 25 minutes. Serve garnished with remaining herbs.