Mum's Rabbit and Gravy with roasted Rosemary Potatoes

This is another recipe that takes me back to my childhood memories. For many Maltese, Rabbit was the ultimate food and popularly cooked as Sunday Lunch. Mum bred, killed and cooked our rabbit. Sometimes we had it stewed , others baked or with tomatoes sauce on spaghetti, but this recipe is my favorite. She used red vinegar but I find that white wine vinegar and little balsamic taste just a little bit better. Try to cut the rabbit in small portions and when possible from joints. 

1 rabbit 

3 cloves garlic crushed 

1/3 cup white wine vinegar 

1 tsp curry powder 

1 tbsp balsamic vinegar 

2 cups chicken stock 

5 sage leaves 

Sprig of thyme 

2 tsp sugar 

4 bay leaves 

3 tbsp olive oil 

2 tomatoes peeled and chopped 

Salt and freshly ground pepper. 

4 large potatoes 

1 tbsp chopped fresh rosemary 

2 tbsp olive oil 

2 cloves garlic crushed

 Salt and pepper 

Cut the rabbit in small pieces. Heat a large frying pan add half the oil and fry the rabbit in two batches. Season with salt and pepper. Tuck in sides, the bay leaves thyme and sage. Fry until rabbit is golden and in the last minute of frying add the garlic. Transfer rabbit to a large bowl and fry the second batch. Deglaze the pan by adding the vinegar and reduce by half. Add the stock, curry and chopped tomatoes. Simmer on high heat to reduce slightly. Add sugar and stir. Finally add back the rabbit, stir and cover. Cook on low heat for 15 to 20 minutes. 

Cut the potatoes into fairly small cubes. Place on a baking sheet, drizzle with olive oil, sprinkle garlic, rosemary and salt and pepper. Mix well using your hands then bake in a 180c oven for 1 hour until golden, turning once after 3/4 of an hour.