Stuffat tal-fenek is a marvellous slow-cooked dish that’s full of flavour, the meat so tender it falls off the bone. This recipe goes further than just one course - Maltese families love to use the rich tomato sauce with pasta as a first course and serve the rabbit with vegetables as a main.<br />Ingredients<br />• 1rabbit (1.5–2 kg) <br />• 350 mlred wine <br />• 6bay leaves <br />• 6garlic cloves, 4 peeled and left whole, 2 finely chopped <br />• 80 mlextra virgin olive oil <br />• salt and pepper<br />• 1onion, finely diced <br />• 3 tbsptomato paste <br />• 1.5 litrestomato puree <br />• 250 mlwater <br />• 3–4potatoes, peeled and cut into chunks<br />Cook's notes<br />Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.<br />Instructions<br />Marinating time overnight<br />You will need to begin this recipe 1 day ahead.<br />Remove the rabbit kidneys and liver and set aside. Chop the rabbit into pieces: remove the front and back legs and cut each in half, and chop the body or saddle into 5 pieces. Place the rabbit pieces, kidneys and liver in a large bowl and add the wine, half the bay leaves and the whole garlic. Marinate in the refrigerator overnight, turning the meat a few times.<br />Strain off the marinade liquid and reserve. Discard the garlic and bay leaves.<br />Preheat the oven to 150°C. Heat the oil in a heavy-based ovenproof pot and gently brown the rabbit on all sides until well sealed and golden. Season with salt and pepper. Remove from the pot.<br />Add the onion and chopped garlic to the pot and fry until beginning to soften. Add the tomato paste and marinade liquid and cook for a minute. Add the tomato puree and water and mix well. Return the rabbit to the pot and add the potatoes and remaining bay leaves. Bring
