Stuffat tal-Fenek (Maltese Rabbit Stew)
A hearty and flavorful rabbit stew, considered Malta's national dish. It features slow-cooked rabbit in a rich sauce with wine, tomatoes, garlic, and herbs, often served with vegetables.
🧂 Ingredients
- 1.5 kg Rabbit(cut into stewing pieces (about one whole rabbit))
- 2 large Onions(finely chopped)
- 4 cloves Garlic cloves(minced)
- 2 Carrots(peeled and sliced)
- 6 small Potatoes(peeled)
- 0.5 bottle Red wine(medium-bodied)
- 1 can (420g) Chopped tomatoes
- 2 tablespoons Tomato paste
- 5 Bay leaves
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 0.5 teaspoon Nutmeg
- Salt(to taste)
- Black pepper(to taste)
- Olive oil(for cooking)
- Water or chicken broth(as needed)
👨🍳 Instructions
- 1
In a large bowl, combine the rabbit pieces with minced garlic and red wine. Cover and marinate in the refrigerator for at least 2-3 hours, or preferably overnight.
- 2
In a large, heavy-bottomed pot, heat olive oil over medium heat. Remove the rabbit from the marinade, pat to dry, and fry until nicely browned on the outside. Remove rabbit and set aside.
- 3
In the same pot, add the chopped onions and sauté until they become translucent.
- 4
Deglaze the pan with your can of chopped tomatoes, including the juice and tomato paste. Stir well.
- 5
Add the bay leaves, oregano, paprika, thyme, and nutmeg. Stir to combine.
- 6
Return the rabbit to the pot. Add the sliced carrots and potatoes. Pour in enough water or chicken broth to just cover the ingredients.
- 7
Season with salt and pepper to taste. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 2 to 2.5 hours, or until the rabbit is tender and falling off the bone.
- 8
Remove the bay leaves before serving. Serve hot, with crusty bread to soak up the sauce.
💡 Pro Tips
- ✓For a richer flavor, marinate the rabbit overnight.
- ✓If the sauce is too thin, you can thicken it by simmering uncovered for the last 30 minutes of cooking, or by making a slurry of cornstarch and water and stirring it in.
- ✓The liver and kidneys are sometimes removed from the stew and eaten separately, often with spaghetti.
🔄 Variations
- Some recipes include peas or other root vegetables.
- A splash of Anisette liqueur can add an extra layer of flavor.