Rabbit in Red Wine

See the RecipeMaura McEvoy

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.

Rabbit in Red Wine
For a crispy outside and moist interior, brown the rabbit quickly, then finish cooking the dish in the oven.
Yield: serves 4

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.