Stuffat tal-Fenek (Maltese Rabbit Stew)
In short: Rabbit slowly stewed in red wine, garlic, bay and tomato until it falls off the bone, the national dish of Malta, served with spaghetti or potatoes. It takes about 2 h 10 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 45 min
- Total
- 2 h 10 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 300 kcal
Stuffat tal-fenek is the national dish of Malta and the centerpiece of many Sunday lunches. Rabbit pieces are browned and stewed slowly in red wine with garlic, bay, tomato and a handful of peas, until the meat falls from the bone. Traditionally the rich sauce is spooned over spaghetti as a first course, and the rabbit follows as the second. Wild rabbit is common on the island, but farmed rabbit works equally well.
Instructions
- Pat the rabbit dry and season with salt and pepper. Heat the oil in a large heavy pot and brown the pieces in two batches, about 5 minutes per batch. Move them to a plate.
- Cook the onion in the same pot for 6 minutes until soft. Add the garlic and cook for 1 minute.
- Pour in the wine, scraping up the browned bits, and boil for 3 minutes. Stir in the tomato paste, then add the tomatoes, water, bay leaves and thyme.
- Return the rabbit to the pot, bring to a simmer, cover and cook gently for 1 hour 15 minutes, turning the pieces once or twice, until the meat is very tender.
- Add the peas and cook uncovered for 10 minutes, until the sauce thickens. Taste and adjust the salt.
- Serve the sauce over spaghetti as a first course, then the rabbit with potatoes or bread.
Tips
- For deeper flavor, marinate the rabbit overnight in half of the wine with the garlic and bay, then use the marinade in step 3.
- Chicken thighs or lamb shoulder can replace the rabbit. Chicken needs only about 40 minutes of simmering.
Questions and answers
What does rabbit taste like?
Mild and lean, a little sweeter than chicken. Slow braising in a wet sauce keeps it moist and tender.
Can I make stuffat tal-fenek ahead of time?
Yes, it improves after a day. It keeps for 4 days in the fridge and freezes for up to 3 months.
How do the Maltese serve rabbit stew?
The sauce goes over spaghetti first, then the rabbit follows with potatoes, bread or fried potatoes, and a green salad.
How long does it take to make Stuffat tal-Fenek (Maltese Rabbit Stew)?
About 2 h 10 min in total: 25 min of preparation and 1 h 45 min of cooking.
How many calories are in Stuffat tal-Fenek (Maltese Rabbit Stew)?
About 300 kcal per serving, with 29 g of protein, 11 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 300 kcal |
|---|---|
| Protein | 29 g |
| Carbohydrates | 11 g |
| Fat | 14 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 520 mg |
Estimated values, calculated from the ingredients.
