The origins of rabbit in Malta are thought to date back some three and a half thousand years, with the mammal most likely introduced to the archipelago by the Phoenicians. It is thought the Phoenicians brought the animal to Malta from its natural habitat on the Iberian Peninsula, in order to secure access to fresh meat while stopping off in the islands mid-journey across the Mediterranean.

During the time when Malta was under the rule of  “The Knights of St. John” several decrees were issued

to restrict or prohibit the local population from hunting rabbits, and hunting was only for the elite. Extremely harsh punishments were inflicted on anyone caught hunting rabbits. In 1773, the restrictions even resulted in a revolt known as the Rising of the Priests. This was when the rabbits had multiplied to such an extent that it was devastating farmers’ crops. An upsurge of discontent followed, with clashes with the church authorities, and was solved in 1776 with a proclamation that allowed the hunting of rabbits in privately owned territories. Rabbit meat then became available to the masses with lowered prices, but this time in such abundance that it triggered the tradition of the fenkata.

The national dish of Malta is a rabbit stew called Stuffat tal-Fenek which is slow cooked to make the meat so tender it falls off the bone, or Fenek Moqli which is shallow-fried rabbit in olive oil.

Instructions

  1. Marinate the Rabbit  In a large bowl, combine the rabbit pieces, and sprinkle some of Rabbit Seasoning from It-Tokk Gozo Traditional Food. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavours to infuse.
  2. Prepare for Frying: Remove the rabbit pieces from the marinade and pat them dry with paper towels and dredge each rabbit piece lightly in flour, shaking off any excess.
  3. Fry the Rabbit: In a large skillet or frying pan, heat enough olive oil to cover the bottom of the pan over medium-high heat. When the oil is hot, add the rabbit pieces in batches along with some fresh garlic being careful not to overcrowd the pan. Fry the rabbit pieces until they are golden brown and crispy on all sides, about 4-6 minutes per side.  Transfer the fried rabbit pieces to a plate lined with paper towels to drain any excess oil.
  4. Serve: Arrange the fried rabbit pieces on a serving platter. Garnish with fresh parsley and serve with lemon wedges on the side. Fenek Moqli is often served with a side of fresh salad, fries, and some local crusty bread.

Photo: @Instagram moyra_sammut_maltesecuisine