Stuffat Tal Fenek Maltese Braised Rabbit

Ingredients

• 2 cups peeled garlic cloves (from 6 garlic heads)
• 2 cups grapeseed oil
• 1 (about 3-pound) whole rabbit with offal (kidneys and heart)
• 4 teaspoons kosher salt, divided, plus more to taste
• 1 teaspoon black pepper
• 4 cups chopped yellow onions (from 2 medium [8-ounce] onions), divided
• 3 tablespoons garlic confit oil, divided
• 1 ¾ cups peeled and chopped carrots (from 4 medium [3-ounce] carrots)
• 3 tablespoons garlic confit cloves (about 15 cloves)
• 2 ½ tablespoons tomato paste
• 1 ¼ cups dry red wine (such as Garnacha)
• 6 cups chicken stock or rabbit stock
• 1 ½ cups tomato puree (from 1 [28-ounce] can)
• 1 tablespoon honey
• 2 dried bay leaves
• 1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes (about 2 1/2 cups)
• 3 tablespoons chopped fresh rosemary
• 3 tablespoons chopped fresh thyme
• Extra-virgin olive oil
• Roughly chopped fresh flat-leaf parsley and roughly chopped fresh oregano, for garnish
• Crusty bread, for serving

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