That’s because it IS a dead skinned animal!

As someone who shoots them and also prepares them for cooking, it is not very pleasant doing the butchering. We are all too far removed from nature when we get a portioned animals in a supermarket. It’s almost abstract. People should be reminded of where their food comes from. I will say though I always chop off the heads before skinning, which helps in the abstraction process.

I found your site searching for rabbit recipes.
My sister & her husband went to Malta last year and he had your rabbit stew and was not impressed. Tough as old boots and no flavour. Obviously picked a poor restaurant. I’m hoping to win them around with this version.

Cheers

ohhh its a pity that there aren’t any maltese restaurants in london…when i lived in the uk for a while i found it really difficult to find ingredients that you need for some maltese foods…i remember looking all over the place for some proper ricotta! The one i bought was horrible tasting and expensive!

PS. I’d recommend the fried rabbit over the stewed version. Tastes much much nicer. Another maltese speciality is horse meat. Best restaurants for these type of dishes in malta are in the non-touristic zones of Bahrija and Mgarr.

Loved Maltese food particularly Hobz Biz-eh-at (no idea of the spelling). Maltese bread was also delicious and was delivered fresh to our house every morning by a chap in a little van. Pastizzi were also brilliant (the ilovepastizzi link above doesn’t work btw)

Have to go back and visit at some point!

And as for ‘other parts of the UK’ the whole project was set within the M25, see the Eating Eurovison site for more details

Did a bit of research at Blackwell’s yesterday, there is one glossy, hardcover book available – but only in the states, it can be ordered but takes 2-4 weeks, called “Taste of Malta Expanded” by Carmen M. Caruana (first printed a month ago).