Ingredients:

1 whole rabbit including liver
300g can Mayor Peas
Flour mixed with salt and pepper
Cooking oil
2 chopped onions
4 garlic cloves
2 carrots
Half pint white wine
Salt & pepper

Method:

Chop rabbit into large pieces. Roll and cover in flour. Fry the onion, garlic and carrots in a pan. Add the rabbit pieces and fry till they turn golden. Add the wine and season to taste. Heat on a low flame till the rabbit is tender - approx. 1-1.5 hours. Add the liver and peas 15 minutes before the rabbit is fully cooked. Serve the sauce over a plate of spaghetti and the rabbit with potato fries for a traditional Maltese dish.