Slow-Cooked Fenek Moqli Stew

Prepare the Rabbit

1. Pat the rabbit pieces dry with paper towels and season generously with salt and pepper.
2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
3. Sear the rabbit pieces in batches until browned on all sides. Remove from the pot and set aside.

Sauté Aromatics and Deglaze

1. Add the chopped onions to the pot and cook until softened and lightly golden, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot.
2. Add the minced garlic and cook for another minute until fragrant.
3. Pour in the white wine (if using) and let it simmer for a couple of minutes, scraping the bottom of the pot to loosen any stuck-on bits.

Simmer the Stew

1. Stir in the canned chopped tomatoes and tomato paste. Cook for 2-3 minutes, stirring constantly.
2. Return the seared rabbit pieces to the pot. Add the chicken or rabbit stock, bay leaves, rosemary sprig, and thyme sprigs.
3. Bring the stew to a simmer, then reduce the heat to low, cover the pot, and cook for at least 1.5 to 2 hours, or until the rabbit is very tender.
4. Stir occasionally and add a little more stock or water if the stew becomes too dry.
5. Once the rabbit is tender, remove the bay leaves and herb stems. Taste and adjust seasoning with salt and pepper if needed.

Serve

1. Serve the Fenek Moqli stew hot, with plenty of crusty bread to soak up the delicious sauce. It is also traditionally served with mashed potatoes or fries.