Stuffat tal-Fenek ... Cook rabbit the Maltese way! |
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And being that Malta is at the heart of the Mediterranean, rabbit is obviously present in a lot of the main dishes in Maltese cuisine. It can be cooked and served in various ways. Stew is perhaps one of the most popular among Maltese people.
Try your hand at Maltese cooking and check out this popular Rabbit Stew recipe for Stuffat tal-Fenek below ...
Maltese Rabbit Stew Recipe: Stuffat tal-Fenek
Ingredients (serves 4)
1 rabbit, weighing about 1 and a half kilos (or 3 lb and 4.91 oz) when cleaned, portioned
2 onions, peeled and sliced
4 garlic cloves, peeled
3 large tomatoes, peeled and chopped
2 tsp tomato paste
3 potatoes, peeled and quartered
5 carrots, peeled and sliced
200 g (or 7.05 oz) peas
2 bay leaves
Pinch mixed herbs
Half stock cube
Freshly ground pepper
275 ml (slightly more than 1 cup) red wine
Seasoned flour
1 tsp olive oil
Method
Season plain flour by adding salt and pepper to it and mix well. Roll the rabbit portions in the flour and shake off any excess flour. Heat the oil in a thick bottomed pot, add the rabbit and cook until the outside is slightly brown.Add the onions, carrots, potatoes, garlic and tomatoes to the pot. Pour some of the wine over the ingredients. Add the bay leaves, stock and tomato paste. Add the liver, kidneys and peas and bring to the boil.
Simmer for about one and a half hours or until the rabbit is cooked. Add more wine if the sauce begins to dry up.
Serving Tip:
Usually, the rabbit sauce is served as a starter with spaghetti. Followed by the rabbit and more sauce as the main course. You can also serve the main course with vegetables.
We hope that you get to try this rabbit stew and come to love it as much as we do :)
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