Stuffat tal-Fenek (Maltese Rabbit Stew)

Prep time: 25 minutes (plus overnight marinating)

Cook time: 1 hour 45 minutes

Total time: 2 hours 10 minutes

Servings: 4 servings

Country of Origin: Malta

Description

Malta’s national dish: rabbit slow-cooked in a rich tomato, red wine, and garlic sauce spiced with bay leaves and peas.

Presentation & How It's Eaten

Traditionally served in two courses: sauce tossed over spaghetti first, followed by rabbit pieces and potatoes as the main dish.

Ingredients

• 1 whole rabbit (about 2.5 lbs), cut into joints

• 1 bottle dry Maltese or Mediterranean red wine

• 6 cloves garlic, crushed

• 1 large onion, chopped

• 1 can (14 oz) tomato paste (kunserva)

• 1 can (14 oz) crushed tomatoes

• 3 medium potatoes, peeled and quartered

• 1 cup frozen green peas

• 3 bay leaves

• Olive oil, salt, and black pepper

Step-by-Step Directions

1. Marinate: Marinate rabbit joints overnight in red wine, half crushed garlic, and bay leaves. Drain, reserving wine.

2. Sear Rabbit: Heat olive oil in a deep casserole. Season rabbit with salt and pepper, brown on all sides, then remove.

3. Sauté Aromatics: Sauté onion and remaining garlic in same pan until soft. Stir in tomato paste and cook 2 minutes.

4. Simmer Stew: Pour in reserved red wine, crushed tomatoes, and bay leaves. Return rabbit to pot, cover, and simmer low for 1 hour.

5. Add Veggies: Add quartered potatoes and green peas; simmer another 30–45 minutes until rabbit and potatoes are tender.

Optional

• Carrots: Add sliced carrots along with potatoes.

Cooking Tips

• Kunserva Usage: Maltese sweet concentrated tomato paste (kunserva) gives sauce its signature rich body and balanced acidity.

Nutrition Facts

(Estimated per serving, based on 4 servings)

• Calories: ~490 kcal

• Total Fat: 16g

• Saturated Fat: 4g

• Cholesterol: 125mg

• Sodium: 610mg

• Total Carbohydrates: 34g

• Dietary Fiber: 6g

• Sugars: 9g

• Protein: 48g