So delicious! Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Drop the heat a little and fry longer, maybe 12 to 15 minutes per side. - In a large bowl place the rabbit and cover with white wine – local!. Although I’ve never brined squirrel outside of a buttermilk soak, which this recipe also calls for. Being Maltese this is a bit disappointing as it is not authentic. Kristi © 2020 Hunter Angler Gardener Cook, All Rights Reserved. Your email address will not be published. Thanks for posting such great recipes! If you are worried it’s not cooked all the way to the bone, you can put the pieces in a 225 degree (Fahrenheit) oven for 15 minutes or so. When wine reduces by half add the rabbit stock and put a lid on to cover almost all the pan. - Cover and leave in the fridge overnight or for approx. What is a good internal temperature for fried rabbit? Once hot add the rabbit piece by piece and let to fry. Once rabbit is cooked and stock reduces more than half, take the rabbit out and add the butter in the pan and whisk well. Transfer chicken to platter; tent with foil to keep warm. When you say “coat” the rabbit in the buttermilk mixture, do you mean dip the rabbit into the mixture then place into a container? Thank you from the Italian in the central coast of California , Awesome. The Maltese have a sweet tooth indeed. Plate the rabbit nicely on top of mashed potatoes or your choice of accompaniment. Or do you mean put the rabbit into a container and then pour all of the mixture over it? By Hank Shaw on October 15, 2014, Updated April 25, 2020 - 40 Comments. Sfineg ta’ San Guzepp are fried dough balls filled with sweet ricotta and covered in Maltese honey; very similar to the Italian zeppoli - a popular Italian pastry. Turn chicken skin side up; continue to cook uncovered until cooked through, about 10 minutes longer. Decorate with fresh thyme. I work at a farm and somebody let the boy rabbits get in with the girl rabbits and now there are way more than we need. In a pan pour in the vegetable oil and heat up. Maertin: Yes, or even a little cooler, like 155F. WoyuWoyuld letting them soak in a brine for 6-8 hours prior to cooking and then following this recipe, or just soakingf them in buttermilk like the rabbit make them fry up tender? Apr 19, 2012 - Fried Rabbit with Garlic - Fenek moqli bit-tewm - ilovefood.com.mt Thanks again for a great recipe and now I will attempt to get mine as perfectly brown as yours. Dryer chicken also due to frying it up. Amna: You are right. I’d dare say the best fried chicken I ever had was a rabbit. Definitely not close to Maltese cuisine; adapting a recipe using honey with chicken. Hope that helps! Sadly I believe you meant to type peanut OIL, but frying in peanut butter does sound AMAZING?… if it worked the world would be a much better place! Hey there. Andy: You can, but I often find squirrels to be far tougher than rabbits. A friend hunter gave me a goose and a jackrabbit to cook since his wife does not like dealing with his wild game. It is a relaxed social event which dates back from the time of the knights of st John in Malta. The dinner was a success! If you are cooking in batches, set this in a warm oven. This recipe deserves 5 stars because is really tasty and very easy to do. This oval shaped soft sponge roll is filled with ricotta and candied fruit peel, then covered in a puff pastry made with a mix of flour, eggs, rose water, nutmeg, and Maltese honey. Turn pieces once. In the drier parts of New Zealand (principally Marlborough and Canterbury on the east coast of the South Island and even more so in the McKenzie Basin and Central Otago), there is a rabbit problem every bit as bad as Australia’s fabled rabbit problems. Let the oil heat until it is about 325°F; this is the point where a sprinkle of flour will immediately sizzle. Maltese dont tend to cook with honey and the orginal version would be chicken or rabbit marinated overnight in red wine and garlic and then stewed with vegetables and served with pasta. You will probably need to fry in batches, so just leave the uncooked rabbit pieces in the colander until you are ready to flour them up and fry them. Pour the sauce on the rabbit to dehydrate. Did this recipe with 3/4 grown rabbit, it was bloody nice. Next time I will marinade overnight instead of just for a few hours to get more flavor in the chicken, but overall,a good recipe to play with. Either flour or nut based, the paste is made of sweetened, crushed sesame seeds and it has a lovely flaky, chalky texture. It's hard to find this dessert at bakeries, so it's often home-made by those who have carried their recipes throughout the generations. I will definitely try it again but I’ll keep this one for the young bunnies. When you’re done, let the oil cool and then pour it through a fine-mesh strainer that has a paper towel set inside it put over a bowl. — you will like fried rabbit, which is a lot like chicken, in looks, although it definitely tastes of itself, not chicken. Thanks for the listing. This not a Maltese recipe. In a bowl with the rabbit pieces inside add the salt and pepper, mix well. A Fenkata is a meal where typically friends or families meet and rabbit is eaten. I prefer to shoot rabbits with a .22 rimfire rifle, firing sub-sonic loads – trying for the head or chest. Any spice mix you like works. 6 hrs. We raised chickens, rabbits, ducks and turkeys. Fry gently -- you want a steady sizzle. I’ve been a long time reader, ever since your article on “Lake Erie Perch Chowder” was passed along to me from a fellow Clevelander – really appreciate the positive and honest reporting on the area and its fisheries. Turn the rabbit pieces and fry for another 10 minutes or so, until they are golden brown. As this is a time-consuming delicacy, its popularity is waning. Will the 10 minutes o frying on each side be enough? Serve and enjoy. Add the bay leaves and thyme, leave for a minute and add the white wine. So I did 6hrs of brining and about 3 of marinating but oh my the taste of that rabbit was amazing!
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