Rabbit Stew (Stuffat tal-Fenek)



1 whole large rabbit (c. 2 kg)

2 tablespoon oil (sunflower)

1 clove garlic

300 g white potatoes (peeled)

1 small carrot (peeled and chopped)

800 g canned crushed tomatoes or canned ‘Pelati’

200 ml Red Wine

1 tablespoon sugar

2 or 3 Mediterranean bay leaf

Tabasco sauce, fresh ground black pepper and salt to taste

100 g peas (canned)

1/2 tsp mixed spice

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