Maltese rabbit stew

STUFFAT TAL-FENEK (Rabbit Stew) 1 rabbit 2 onions, sliced 6 garlic cloves, peeled 3 large tomatoes, peeled and chopped 2 tsp tomato paste 3 potatoes, peeled and quartered 6 carrots peeled and sliced 1 cup peas 2 bay leaves mixed herbs 1 tsp olive oil 1 stock cube salt and pepper 1 1/4 cups red wine flour

1. Add salt and pepper to flour. Mix well. 2. Roll rabbit portions in seasoned flour. 3. Cook rabbit in olive oil until slightly brown. 4. Add onions, garlic, tomatoes and potatoes to the pot. Pour some of the wine over the ingredients. Add tomato paste, stock cube and bay leaves. 5. Add kidney, liver and peas. Bring to a boil and simmer for about 1 1/2 hours. Add more wine if sauce begins to dry up. --------------------------------------------------------------------------------