Traditional Maltese Rabbit Stew (Traditional Method)

Preparation

1. Season the rabbit pieces generously with salt and black pepper.
2. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
3. Brown the rabbit pieces in batches until golden on all sides. Remove the rabbit and set aside.

Cooking the Stew

1. Add the chopped onion to the pot and sauté until softened, about 5-7 minutes.
2. Stir in the sliced garlic, chopped carrots, bay leaves, and mixed dried herbs. Cook for another 2 minutes until fragrant.
3. Pour in the red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and cook for 5 minutes, allowing the alcohol to evaporate.
4. Return the rabbit pieces to the pot. Add the chopped tomatoes and vegetable broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
5. After 1.5 hours, add the quartered potatoes to the pot. Continue to simmer, covered, for another 1 hour, or until the rabbit is fall-off-the-bone tender and the potatoes are cooked through.
6. Taste and adjust seasoning with salt and pepper as needed.

Serving

1. Serve the Traditional Maltese Rabbit Stew hot, garnished with fresh parsley if desired, and accompanied by crusty Maltese bread for dipping into the rich sauce.