Slow-Cooked Fenek Moqli Stew

Prepare the Rabbit

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

Sauté Aromatics and Deglaze

1. 1Add 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. 2Add the minced garlic and cook for another minute until fragrant.
3. 3Pour 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. 1Stir in the canned chopped tomatoes and tomato paste. Cook for 2-3 minutes, stirring constantly.
2. 2Return the seared rabbit pieces to the pot. Add the chicken or rabbit stock, bay leaves, rosemary sprig, and thyme sprigs.
3. 3Bring 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. 4Stir occasionally and add a little more stock or water if the stew becomes too dry.
5. 5Once the rabbit is tender, remove the bay leaves and herb stems. Taste and adjust seasoning with salt and pepper if needed.

Serve

1. 1Serve 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.