Stuffat tal-fenek (ragoût de lapin maltais)

Instructions

1. In a large bowl, mix the rabbit pieces with the oil, crushed garlic, oregano, red wine, salt and pepper. Cover and leave to marinate in the fridge for at least 2 hours, ideally overnight.
2. Drain the pieces and pat them dry with kitchen paper, keeping the marinade aside. Heat the olive oil in a large casserole and brown the rabbit on all sides, in small batches, for about 8 minutes in total.
3. Remove the meat and fry the sliced onions in the same casserole for 8 minutes, until translucent. Add the whole garlic cloves and the tomato paste, then stir for 2 minutes.
4. Deglaze with the vinegar, then pour in the strained marinade and the rest of the wine. Let it reduce by half over high heat, about 5 minutes.
5. Add the peeled tomatoes crushed with a fork, the bay leaves and the oregano. Return the rabbit to the casserole; it should be almost submerged.
6. Cover and simmer over very low heat for 1 h 30 to 2 hours, turning the meat from time to time, until it comes away easily from the bone.
7. Check the seasoning and add the capers or toasted pine nuts if you like. Remove the bay leaves.
8. Cook the pasta in a large pot of salted boiling water, drain and toss with a little sauce. Serve the rabbit with the rest of the sauce and the pasta, sprinkled with chopped parsley.