Maltese Fried Rabbit (Fenek Moqli)

rabbit

🥗Healthier: chicken

💰Cheaper: pork

Chicken is a leaner alternative, while pork is often more affordable.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: white grape juice

Non-alcoholic wine provides similar flavors without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has health benefits, while vegetable oil is more budget-friendly.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen fries

Sweet potatoes offer more nutrients, while frozen fries save prep time.

Salt the rabbit pieces the night before and leave uncovered in the fridge on a wire rack to dry out.

Cut garlic cloves in half and remove the green middle if present.

In a saucepan, add the garlic and cover with olive oil, then cook on medium heat.

Heat vegetable oil in a non-stick skillet until shimmering.

Add rabbit pieces in batches to the hot oil, ensuring not to overcrowd the pan.

Season rabbit with salt and optional black pepper on both sides.

Fry until golden brown, adding hot oil to help with even browning.

Use a meat probe to check the internal temperature of the rabbit; it should reach at least 71°C for the legs and 67°C for the breast.

Remove rabbit from the oil and let it rest on a wire rack or plate.

Drizzle the fried rabbit with the garlic confit oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens