Classic Fenek Moqli Rabbit Stew

Preparation

1. Pat the rabbit pieces dry with paper towels and season generously with salt and black pepper.
2. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the rabbit pieces on all sides until golden, working in batches if necessary to avoid overcrowding. Remove the rabbit and set aside.

Cooking the Stew

1. Add the chopped onion to the same pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. Pour in the red wine and bring to a simmer, scraping any browned bits from the bottom of the pot. Let it reduce by about half, approximately 3-5 minutes.
3. Stir in the crushed tomatoes, chicken broth, chopped rosemary, and bay leaves. Bring the mixture to a gentle boil, then reduce heat to low.
4. Return the browned rabbit pieces to the pot, ensuring they are mostly submerged in the sauce. Cover the pot and simmer for 1.5 to 2 hours, or until the rabbit is fork-tender. Stir occasionally to prevent sticking.
5. Remove the bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.

Serving

1. Serve the Fenek Moqli hot over mashed potatoes, pasta, or crusty Maltese bread to soak up the delicious sauce.