Name: Oven-Baked Fenek Moqli with Herbs
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 8 servings
Cuisine: Maltese cuisine
Ingredients: 1.5 kg rabbit (cut into 8-10 pieces); 4 tbsp olive oil; 1 pcs lemon (juice and zest); 4 pcs garlic (cloves, minced); 2 tbsp fresh rosemary (chopped); 1 tbsp fresh thyme (chopped); 1 tsp salt; 0.5 tsp black pepper (freshly ground)

Tender, oven-baked rabbit pieces are glistening with herbs and spices, presented attractively on a rustic plate, ready to be enjoyed.

Prep: 20 min • Cook: 90 min. Experience a delightful twist on a Maltese classic with this Oven-Baked Fenek Moqli. Succulent rabbit pieces are lovingly marinated in a zesty blend of olive oil, fresh lemon juice, aromatic garlic, and a medley of Mediterranean herbs. Slow-roasted to perfection in the oven, the rabbit becomes irresistibly crispy on the outside while remaining tender and falling off the bone within, offering a simpler yet profoundly flavorful take on this beloved dish.

Preparation time: 20 min
Cooking time: 1 hr 30 min
Total time: 1 hr 50 min
Servings: 8

Instructions

Preparation

1Pat the rabbit pieces dry with paper towels. This helps achieve a crispier skin.
2In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to create the marinade.
3Add the rabbit pieces to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or preferably for 2-4 hours for maximum flavor.

Cooking

1Preheat your oven to 180°C (350°F).
2Arrange the marinated rabbit pieces in a single layer in a large roasting pan. Pour any remaining marinade over the rabbit.
3Roast for 60 minutes, then turn the rabbit pieces once to ensure even browning.
4Continue roasting for another 30 minutes, or until the rabbit is golden brown, crispy, and the meat is tender and easily falls off the bone. Internal temperature should reach 71°C (160°F).
5Remove the roasting pan from the oven and let the rabbit rest for 5-10 minutes before serving.

Instructions

Preparation

1Pat the rabbit pieces dry with paper towels. This helps achieve a crispier skin.
2In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to create the marinade.
3Add the rabbit pieces to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or preferably for 2-4 hours for maximum flavor.

Cooking

1Preheat your oven to 180°C (350°F).
2Arrange the marinated rabbit pieces in a single layer in a large roasting pan. Pour any remaining marinade over the rabbit.
3Roast for 60 minutes, then turn the rabbit pieces once to ensure even browning.
4Continue roasting for another 30 minutes, or until the rabbit is golden brown, crispy, and the meat is tender and easily falls off the bone. Internal temperature should reach 71°C (160°F).
5Remove the roasting pan from the oven and let the rabbit rest for 5-10 minutes before serving.

Nutrition Information

Calories: 551 kcal
Protein: 45 g
Fat: 36 g
Carbs: 5 g

Nutrient	Per serving
Calories	551 kcal
Protein	45 g
Fat	36 g
Carbs	5 g

Tips

Marinate rabbit overnight for deeper flavor absorption; don't skip the drying step!
For extra crispiness, raise the oven temperature to 200°C (400°F) for the last 10 minutes.