Maltese Rabbit Stew

OK, so I can hear some of you saying eeeeuuuuuuuuooo.....eating a bunny..

But rabbit is actually one of the traditional Maltese dishes. The sauce is also great served over spaghetti

1 rabbit, cut up in pieces

2 cups of red wine

1/4 tsp Rosemary

1 large onion, chopped

5 medium carrots, sliced

5 medium potatoes

1 medium turnip (kohl rabi)

1/4 cup tomato paste

60 ml water (1/4 cup)

1 tsp corn flour

1 clove garlic, crushed

1 bay leaf

and...believe it or not....a small can of peas...yes canned peas! for some reason these work best!

1. In a large frying pan, lightly brown the rabbit pieces in cooking oil.

2. Add the 2 cups of wine, salt, pepper and rosemary.

3. Cover tightly and simmer for 1 hour, stirring occasionally, or until rabbit is getting tender.

4. Peel and chop vegetables.

5. Remove rabbit from heat transfer to a larger pot If there are any fleshless bones, remove them.

6. Add vegetables and bay leaf to rabbit pot.

7.Mix the corn flour with the 60 ml water and the crushed garlic.

8. Add to the stew stirring occasionally.

9. Simmer for another 40 minutes, until all veggies are soft and the stew slightly thickened.

10. Add the peas and cook for a few more minutes

Note: You can use this stew also as topping to dishes of boiled spaghetti