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Fenek Moqli
Picture of Fenek Moqli
- Cook time 1h
- Prep time 30min
- Author Laura
- rabbit cut into pieces
- 375ml red wine
- 3 whole garlic bulbs, peeled and chopped
- 2 tablespoons olive oil
- 2-3 bay leave
- salt and pepper
Pour the wine over the rabbit and leave overnight. In a large frying pan, sweat the garlic in olive oil. Do not brown them. Remove the cloves and reserve them in a plate. Take rabbit out of the wine but do not discard the wine as this will be used for cooking. Brown the separate pieces of rabbit on all sides. Transfer the pieces into a large casserole. Add the wine used to marinate the rabbit, bay leaves, garlic and seasoning. Cover and slow cook until the rabbit is tender for approximately 1 hour. Add a little more wine if the liquid dries up. Serve hot with potatoes and marrowfat peas.
Reviews
almost 3 years
The rabbit was delicious! Thank you for your recipe 😍
almost 3 years
I had not eaten rabbit for a decade since I was not able to source it from a reliable vendor. Today I did, i used your recipe, and it was magnificent. Thank you for sharing.
4 months
As an adventurous home cook, I decided to embark on a culinary journey by attempting the traditional Maltese delicacy, Fenek Moqli, in my own kitchen. The recipe intrigued me with its unique combination of ingredients and promises of Mediterranean flavors.
I started by procuring fresh rabbit pieces and marinating them in red wine overnight, allowing the wine to work its magic on the meat. The anticipation grew as I imagined how the wine's essence would infuse the rabbit with richness.
Next came the garlic, which I sweated gently in olive oil, ensuring not to brown them. The aroma wafting through the kitchen was heavenly, and I couldn't wait to see how the garlic would enhance the final dish.
With the garlic cloves reserved and the rabbit out of the wine, it was time to brown the pieces in a frying pan. The sizzling sound and enticing fragrance filled the air, heightening my excitement for the upcoming slow-cooking process.
Transferring the rabbit to a large casserole, I combined it with the marinating wine, bay leaves, and the sweated garlic. The moment the lid was placed on the casserole, the kitchen was filled with anticipation for the flavors to develop.
During the hour-long slow cook, my kitchen became a sanctuary of delightful aromas, promising a delicious reward for my efforts. I occasionally peeked into the casserole, and the rabbit pieces looked tender and soaked in flavorful goodness.
As the time passed, my anticipation grew, and finally, it was time to serve the Fenek Moqli. Placing the tender rabbit pieces alongside potatoes and marrowfat peas, I created a picturesque plate that mirrored the essence of Mediterranean cuisine.
The first taste of Fenek Moqli was an experience like no other. The rabbit had absorbed the wine and garlic flavors, resulting in a succulent and rich meat that had an unmistakable Maltese charm. The combination of sweet and savory notes danced on my taste buds, leaving me enchanted by this exquisite delicacy.
Though I must admit that achieving the exact finesse of a seasoned Maltese chef might take practice, my attempt at Fenek Moqli was nothing short of a culinary adventure. The flavors, the aromas, and the overall experience of trying a traditional Maltese recipe at home left me with a deep appreciation for the diversity of global cuisine.
If you're a culinary enthusiast willing to embrace new flavors and embark on a delicious journey, I highly recommend trying Fenek Moqli. With its hearty Mediterranean appeal and rustic charm, this dish offers an extraordinary opportunity to explore the culinary wonders of Malta. So roll up your sleeves, prepare the ingredients, and let the magic of Fenek Moqli unfold in your kitchen!