Rabbit menu \"Fenkata\"

Name: Rabbit menu \"Fenkata\"
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 1 ready-to-cook rabbit, possibly with liver (1.6-1.8 kg); 4-5 Garlic cloves; 3 medium-sized onions; 3-4 Tbsp Oil; 7-10 Tbsp salt, pepper, 1/2 tsp cinnamon; 1/2 TEASPOON ground pimento; 1 can(s) (850 ml) Tomatoes; 2-3 Bay leaves; 1 TEASPOON clear soup; 150 g frozen peas; 600 g Potatoes; 200-300 g Spaghetti; 1/2 bunch Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

1 ready-to-cook rabbit, possibly with liver (1.6-1.8 kg)
4-5 Garlic cloves
3 medium-sized onions
3-4 Tbsp Oil
7-10 Tbsp salt, pepper, 1/2 tsp cinnamon
1/2 TEASPOON ground pimento
1 can(s) (850 ml) Tomatoes
2-3 Bay leaves
1 TEASPOON clear soup
150 g frozen peas
600 g Potatoes
200-300 g Spaghetti
1/2 bunch Parsley

Directions

1
Wash the rabbit, pat dry and divide into 8 pieces. Wash liver, pat dry. Peel garlic. Peel and chop onions
2
Heat the oil in a frying pan. Fry the rabbit and bacon thoroughly on all sides. Fry liver, onions and garlic briefly. Season rabbit with salt, pepper, cinnamon and allspice. Deglaze with 1/4 l water. Add tomatoes and juice, chop coarsely. Add bay leaf and stock, bring to the boil, cover and stew for about 45 minutes. Add peas and cook for about 5 minutes.
3
Peel, wash and halve or quarter the potatoes. Cover and cook in salted water for about 20 minutes. Cook spaghetti in plenty of boiling salted water until al dente
4
Remove all meat from the stock. Remove rind from bacon. Dice liver and bacon. Season stock with salt and pepper. Drain spaghetti. Mix with liver, bacon and half the sauce. Serve as starter
5
Drain the potatoes. Serve with rabbit and rest of sauce as main course. Wash and chop the parsley and sprinkle over it
6
Drink: cold Maltese beer, e.g. Cisk