Stuffat tal-Fenek (Rabbit Stew)

A hearty rabbit stew, often considered Malta’s national dish, slow-cooked with red wine, tomatoes, and aromatic herbs. Perfect for family gatherings, served with crusty Maltese bread or pasta.

Serving Size: 4-6 servings

Ingredients:

• 1 whole rabbit (about 1.5 kg), cut into pieces

• 2 tbsp olive oil

• 2 large onions, chopped

• 4 garlic cloves, minced

• 2 carrots, sliced

• 2 celery stalks, chopped

• 400g canned chopped tomatoes

• 250ml red wine

• 250ml chicken or vegetable stock

• 2 bay leaves

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 2 tbsp tomato paste (kunserva)

• 200g potatoes, cubed

• 100g peas (fresh or frozen)

• Salt and black pepper to taste

• Fresh parsley, chopped (for garnish)

Preparation Instructions:

1. Marinate (Optional): Marinate rabbit pieces in red wine, 2 garlic cloves, and bay leaves overnight in the fridge for deeper flavour.

2. Sear the Rabbit: Heat olive oil in a large pot over medium heat. Season rabbit pieces with salt and pepper, then brown on all sides (about 8-10 minutes). Remove and set aside.

3. Cook Aromatics: In the same pot, sauté onions, garlic, carrots, and celery until softened (about 5 minutes).

4. Build the Stew: Add tomato paste and cook for 2 minutes. Stir in chopped tomatoes, red wine, stock, thyme, rosemary, and bay leaves. Return rabbit to the pot.

5. Simmer: Bring to a boil, then reduce to a simmer. Cover and cook for 1.5 hours, stirring occasionally.

6. Add Vegetables: Add potatoes and peas, cooking for an additional 30 minutes until tender.

7. Adjust and Serve: Remove bay leaves, adjust seasoning, and garnish with parsley. Serve hot with Maltese bread or over spaghetti.

Nutritional Information (per serving, based on 6 servings):

• Calories: ~450 kcal

• Protein: 40g

• Fat: 18g (Saturated: 4g)

• Carbohydrates: 20g

• Fibre: 4g

• Sodium: 600mg