Stuffat tal-FenekRabbit Stew

Name: Stuffat tal-Fenek (Rabbit Stew)
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 4
Cuisine: Malta
Ingredients: 1200 g Rabbit (cut into pieces); 40 ml Extra Virgin Olive Oil; 200 g Onion (finely chopped); 12 g Garlic (crushed); 40 g Tomato Paste; 300 g Tomato (finely chopped); 250 ml Red Dry Wine; 500 ml Meat Stock; 2 pcs Bay Leaf; 8 g Fresh Rosemary; 8 g Salt; 3 g Black Pepper

A Maltese-style rabbit stew slowly cooked with tomato, wine, garlic, and herbs until the meat is tender and the sauce is deeply savory.

Prep

25m

Cook

Serves

Estimated

Nutrition

Per serving

729kcal

Calories

105g

Protein

21g

Fat

14g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Stew

1.2kg
Rabbit (cut into pieces)
40ml
Extra Virgin Olive Oil
200g
Onion (finely chopped)
12g
Garlic (crushed)
40g
Tomato Paste
300g
Tomato (finely chopped)
250ml
Red Dry Wine
500ml
Meat Stock
2pcs
Bay Leaf
8g
Fresh Rosemary
8g
Salt
3g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Marinate the rabbit in the red dry wine with the bay leaves, garlic, and fresh rosemary in the refrigerator for at least 4 hours.
02
Drain the rabbit, reserving the red dry wine. Pat the pieces dry.
03
Heat the extra virgin olive oil in a heavy pot over medium-high heat and brown the rabbit in batches.
04
Add the onion and cook until softened.
05
Stir in the tomato paste and tomato, then pour in the reserved red dry wine and meat stock.
06
Bring to a gentle simmer, season with the salt and black pepper, cover partially, and cook for 60 to 75 minutes, until the rabbit is tender and reaches at least 71°C (160°F).
07
Remove the bay leaves and fresh rosemary before serving.

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