This is my version of the traditional rabbit stew. The addition of the anisette liquor to the sauce gives it a deeper taste and a very pleasant smell. Fry the rabbit pieces in olive oil until browned. Add the garlic, carrot, onion, celery and bay leaves to the pan and continue cooking for further 5 minutes or until the vegetables are soft. Sprinkle over the curry and spice, followed by the tomato paste and the red wine. Continue to cook to reduce the juices. Pour in the tomato pulp and correct consistency with the chicken stock. Bring to the boil, then lower the heat and allow to simmer. Pour in the liquor and continue cooking until rabbit is tender. Add the peas to the sauce just 2 minutes before serving. Place the cooked spaghetti in deep plates and serve with the cooked rabbit and delicious sauce. You can also serve the rabbit with chunky potato chips.

Suggested accompanying wine: DELICATA Victoria Heights Merlot D.O.K. Gozo

Serves 4

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