This version is inspired by the fabulous fried rabbit we used to have at the beach restaurant in Ramla Bay on Gozo, and by the abundance of wild fennel and thyme on the cliffs at Ta Cenc. It’s fragrant, delicious, and very easy to do.
The one thing you have to watch out for is drying out the rabbit. So keep an eye on it.
1 rabbit, jointed, with liver and kidneys
a scattering of fennel seed
a handful of thyme sprigs
4–6 whole garlic cloves, crushed in their skins
salt and freshly ground black pepper
a glass of white wine
Heat a generous amount of olive oil over a medium low hob and add the fennel and thyme sticks. When the oil is nicely perfumed add the rabbit pieces and fry gently until cooked through. Remove and set aside.
Pour off and reserve the excess oil, leaving just a tablespoon behind. Return to the heat and sauté the liver and kidneys. When they’re cooked, set aside with the rest of the rabbit. Deglaze the pan with the wine, bubbling it up. Add some of the flavoured oil to thicken the sauce and serve with a salad and freshly baked bread.