Stuffat tal-Fenek

Place the rabbit pieces in a large bowl, pour over the red wine, add one sliced onion and the bay leaves, then cover and marinate in the refrigerator for at least four hours or preferably overnight, turning occasionally.

Remove the rabbit from the marinade, pat dry with paper towels, and season with salt and pepper. Reserve the wine marinade for cooking. Heat the olive oil in a large heavy casserole over medium-high heat.

Brown the rabbit pieces in batches in the hot oil, cooking for three to four minutes on each side until golden all over. Work in batches to avoid overcrowding, which would cause the meat to steam rather than sear.

Remove the rabbit and set aside. Add the remaining sliced onions and crushed garlic to the pot, sautéing for four minutes until softened and lightly coloured, scraping up any browned bits from the bottom.

Pour in the reserved wine marinade and increase the heat to high. Bring to a vigorous boil and cook for five minutes, allowing the wine to reduce by approximately half and concentrate its flavour in the sauce.

Add the crushed tomatoes, rosemary sprigs, and the browned rabbit pieces back to the pot. Season lightly, cover with a tight-fitting lid, and reduce the heat to low. Simmer gently for one hour.

After one hour, add the sliced carrot and quartered potatoes to the stew, pushing them into the sauce. Replace the lid slightly ajar and continue cooking for thirty minutes until the vegetables are tender and the rabbit falls off the bone.

Remove the bay leaves and rosemary sprigs. Taste the sauce and adjust the seasoning with salt and pepper. Serve the stew hot in deep plates with crusty bread to soak up the rich wine and tomato sauce.