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Stuffat tal-fenek or Maltese traditional rabbit stw recipe

Stuffat Tal-Fenek or, Maltese rabbit stew, is a succulent slow cooked dish: the meat so tender it falls off the bone. Maltese families love to use the rich tomato sauce with pasta as a first course and serve the rabbit with vegetables as a main.

Ingredients to make your own Maltese rabbit stew:

1 rabbit, 1.5 – 2kg

350ml red wine
3 fresh bay leaves
4 cloves garlic, peeled

1 brown onion, finely diced
2 cloves garlic, finely diced
3 fresh bay leaves
3 tbsp tomato paste
1.5 litres tomato purée
1 cup water
80ml extra virgin olive oil
Peeled potatoes, cut into chunks

Maltese rabbit stew is easy to cook, all you need is time:

Combine marinade ingredients in a large bowl.

Remove rabbit kidneys and liver and remove front and back legs, cutting each in half and cut saddle into 5 pieces. Place rabbit pieces, kidneys and liver into marinade and refrigerate overnight, turning several times.

To cook the meat, strain rabbit, without throwing away the liquid and discarding garlic and bay leaves.
Cover with lid, add new bay leaves and bake for 2 ½ - 3 hours.

Preheat oven to 150oC.

Heat olive oil in a heavy based over medium heat and gently brown meat on all sides, seasoning with salt and pepper. Cook until golden and set it aside.

Fry onions and garlic till they are soft, then add tomato paste and red wine and cook for a minute to let the ingredients mix their flavours. At this point add tomato purée and water and mix well.

Return rabbit to the pan, add bay leaves and potatoes.

Cover with lid and bake for 2 ½ - 3 hours.

View our list more tasty Maltese specialities such as Kwarezimal cake and the lovely fish soup! You can purchase your ingredients at the local famers market.