Marvin's Five Episode 1: Amber Ale Rabbit 🐇

In the first episode of FoodBlog’s Marvin’s Five, Chef Marvin Gauci prepares a rabbit dish featuring hints of rosemary, garlic and mixed spice in our Fino kitchen. This local classic is transformed with the addition of Blue Label in the rich tomato polpa. 🇲🇹

All this with only 5 ingredients; all available from Arkadia through the Wolt app. 

Marvin's 5 Ingredient Amber Ale Rabbit

Apart from the basic ingredients of olive oil, salt, pepper, chilli, garlic and butter*. The following 5 ingredients will be needed to create our first dish. 

Ingredients

The five ingredients needed for Marvin's Amber Ale Rabbit.

• Whole rabbit
• 33.5cl Blue Label Amber Ale 
• 2½ g Mixed Spice 
• 15g Rosemary 
• 250g tomato polpa

*Please note that butter was not used in this Episode’s dish.

Method

1. The first thing you’ll need to do to create this beautiful dish is to butcher your rabbit. Start with separating the hind legs by cutting through the meat along the spine. Next, remove the front legs from the rib cage, and with a sharp knife break through the ribs and spine. Trim the belly and remove the offal (kidneys and liver) and set aside. Continue segmenting the saddle (body) into evenly sized portions. You could even get your butcher to do it for you if you prefer! 

2. The next step is to heat a large sauté pan over a medium flame, once it’s hot add olive oil. Allow to heat slightly and sear the rabbit on all sides. This will take about 10 minutes. The liver, kidneys and belly cook much faster than the rest of the meat so be sure to set them aside to avoid overcooking. 🐰

3. Halfway through the sealing process, throw in some roughly chopped garlic to pack in some more flavour. Adjust garlic quantity to taste. Once the garlic is golden brown, add the rosemary and pour the Blue Label over the seared rabbit. Sprinkle the mixed spice into the dish and allow to simmer for about 15 minutes, or until the beer is reduced. 

Blue Label Amber Ale for that smooth and creamy touch.

4. Once the beer has reduced, add the polpa and season the dish with salt, pepper and chilli according to your preference. Combine all ingredients in the pan by turning the rabbit in the sauce and allow to simmer for another 15 minutes. 🧂

5. Once the dish is complete, season to taste and serve. Pair with a Cabernet Sauvignon-Merlot for a smoother mouthfeel. 

The final dish garnished with fresh rosemary.

And there you have it, a complex dish with 5 simple ingredients. Tune in next week for Episode 2 of Marvin’s Five, here on FoodBlog Network. 🔥