Classic Fenek Moqli with White Wine

Marinating

1. In a large bowl, combine the rabbit pieces, minced garlic, chopped rosemary, salt, and pepper.
2. Add the olive oil and toss to coat the rabbit evenly. Cover and let marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.

Frying

1. Place the flour in a shallow dish. Dredge each marinated rabbit piece in the flour, shaking off any excess.
2. Heat a generous amount of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. The oil should be hot enough to sizzle when a piece of rabbit is added.
3. Carefully add the floured rabbit pieces to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 5-7 minutes per side, until golden brown and crisp.
4. Remove the fried rabbit pieces from the skillet and set them aside on a plate lined with paper towels to drain excess oil.

Deglazing and Finishing

1. Pour off excess oil from the skillet, leaving about 1 tablespoon. Return the skillet to medium heat.
2. Add the dry white wine to the skillet and scrape up any browned bits stuck to the bottom. Let it simmer for 1-2 minutes to reduce slightly.
3. Return the fried rabbit pieces to the skillet. Toss gently to coat them with the wine sauce. Cook for another 2-3 minutes until heated through.
4. Serve hot.