Fenkata (Maltese rabbit feast)

Instructions

1. Marinate the rabbit overnight in the red wine, crushed garlic, half the oregano and olive oil, in the fridge.
2. Drain the pieces and dry them. Brown them in a large hot casserole for 8 minutes, until coloured.
3. Add the sliced onions and let them soften for 8 minutes over medium heat.
4. Deglaze with the strained marinade and the vinegar, then let it reduce by half.
5. Add the water, bay leaf, the rest of the oregano, salt and pepper. Cover and simmer gently for 1 hour 15 to 1 hour 30.
6. Check the cooking: the meat should come away from the bone. Adjust the seasoning and the sauce, which should be flavourful and lightly thickened.
7. Serve straight from the casserole, to share, with country bread for mopping up the sauce.