[WATCH] Traditional Maltese rabbit in garlic and wine

Everyone loves a good fenkata

Traditional Maltese rabbit in garlic and wine
Traditional Maltese rabbit in garlic and wine

Making your own fekata just means you can make sure you are using the very best local ingredients.

Traditional Maltese rabbit in garlic and wine

Traditional Maltese rabbit in garlic and wine


  • 1 rabbit, cut into pieces
  • ½ bottle red wine
  • 3 heads garlic
  • 3 bay leaves
  • 3 sprigs thyme
  • Salt and pepper


  1. Season the rabbit with salt and pepper and place in a large bowl.
  2. Take apart one of the heads of garlic and peel and slice. Add the garlic slices to the rabbit.
  3. Add the bay leaves and they thyme.
  4. Pour over the red wine, cover and allow to marinate in the fridge for 6 hours or overnight.
  5. Peel the remaining garlic and fry in a heavy-based pan on medium heat.
  6. Remove the garlic from the oil and set aside.
  7. Fry the rabbit pieces until browned on all sides, reserving the marinating liquid. If the rabbit pieces do not fit in the pan in one layer, fry in batches.
  8. Add the marinating liquid and bring to a simmer.
  9. Allow to simmer for at least 1 hour until the meat is tender and falls off the bone.
  10. Serve with chips and peas.

Gourmet x Nectar Video Recipes...because they’re simple enough

Gourmet Today has partnered up with Nectar Limited (importers and distributers of quality food and beverages across Malta and Gozo) to create mini clips of simple, easy-to-make recipies like tagliatelle bolognese with Maltese sausage, linguini vongole with chorizo and risotto with mixed mushrooms and taleggio. Gourmet x Nectar is here to bring you quality food recipes that are easy to follow and try at home. Follow Nectar on facebook

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