A while ago there was a thread about rabbit and I promised I'd get the recipe for Maltese Rabbit Stew from my mum who is Maltese. We made the stew this afternoon and plan to eat it as part of a big family dinner tomorrow Apparently the Maltese rabbits are very much like French ones ie the meat is a pale colour, almost like chicken, not like the rabbit we have in this country. The rabbits we used are from Makro and weigh 1.2kg so you could use that as a guide for the weight of rabbit needed. Joint 2 2.5kg rabbits and marinade overnight in approx 1 glass of red wine. Heat some olive oil and 2 cloves of crushed garlic in a frying pan and brown the joints. When browned remove the rabbit and keep in a separate dish. Deglaze the pan with water and keep this aside, this will be used later as part of the tomato sauce. Chop 4 large onions and 4 garlic cloves. Fry in a heavy based pan until coloured, then add 2tsp mixed spice, 1/2tsp medium curry powder and cook with the onions for a few mins, Add 1 400g tin chopped tomatoes, 2tbsp tomato puree, 1/2 bottle of red wine, 4 fresh bay leaves, 1 chicken stock cube and the juices from the deglazed pan. When this reaches simmering point add the pieces of rabbit. Depending on how much sauce you like you might need to add more water, also check the thickness of the sauce as it cooks as it will thicken. Simmer until the rabbit is cooked through and tender, probably falling off the bone. Finally ten minutes or so before you're going to serve add a few handfuls of frozen peas. The stew is served with spaghetti. Apparently in Malta they often serve the sauce with spaghetti as a starter and the rabbit with potatoes and vegetables as the main. We much prefer it eaten with the spaghetti, the tomato sauce coats the spaghetti with the rabbit pieces sitting on top, then more of the sauce spooned over.