Ingredients

For marinating the rabbit
Rabbit shoulders and legs, boned
4 cloves garlic
350ml white wine
Rosemary
Herbal oil
350ml white wine
Peppercorns

For the peas puree
1 tin peas
Salt and pepper
Pinch of nutmeg

For cooking the rabbit
100ml oil
250g shredded onions
80g garlic, chopped
350ml water

Method

Marinate the boned leg and shoulder of the rabbit in white wine and fresh herbs. Sauté the rabbit meat in good olive oil. Add the sliced onions, garlic and, after a few minutes, add the white wine to cover the meat. Boil and simmer for 20 minutes. Add the peas and simmer for another five minutes. Serve in a light jus.

Mario Schembri is the Executive chef & general manager, Ta’ Frenċ Restaurant, Xagħra, Gozo.

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