Maltese fried rabbit and spaghetti with creamy rabbit sauce

Ingredients:

1 rabbit cut

2 onions sliced

6 garlic cloves

1 cup peas

4 bay leaves

mixed herbs

1 tsp olive oil

1 stock cube

salt and pepper

2 cups red wine

half cup fresh cream

fresh parsley chopped

80 g spagetti per person

Method:

Heat oil in frying pan.

Cook rabbit until slightly brown.

Add onions and garlic until onions soften.

Add the wine.

Dissolve stock cube in water and add to pan together with the bay leaves and herbs.

Add kidney, liver and peas and parsley.

Bring to a boil and simmer for about 1 hours. Add more wine if sauce begins to dry up.

When the Rabbit is done, remove from sauce (so that it doesnt become overcooked).

Add the cream and let the sauce reduce.

In the meantime cook the spaghetti al dente.

Serve the spaghetti with the creamy rabbit sauce and garnish with fresh parsley.

You can eat the rabbit as a main course with baked potatoes or chips with some of the sauce and Maltese bread.