Traditional Maltese cooking

Rabbit Stew

Known locally as Stuffat tal-Fenek, this rich red wine and rabbit stew is considered Malta's national dish, traditionally served on festive occasions.

Ingredients

1.5kg rabbit, jointed
2 onions, chopped
3 cloves garlic, crushed
3 tbsp olive oil
500ml red wine
400g tinned tomatoes
2 tbsp tomato paste
2 bay leaves
1 sprig rosemary
2 large potatoes, peeled and cubed
200g peas
Salt and black pepper, to taste

Steps

1
Marinate the rabbit pieces in the red wine with the bay leaves and rosemary overnight, if possible.
2
Remove the rabbit from the marinade (reserve the liquid) and pat dry. Heat the olive oil in a large pot and brown the rabbit pieces on all sides.
3
Add the onions and garlic and cook until softened.
4
Stir in the tomato paste and tinned tomatoes, then pour in the reserved marinade.
5
Season with salt and pepper, bring to a simmer, cover and cook gently for about 1.5 hours, until the rabbit is tender.
6
Add the potatoes and continue cooking for 20-25 minutes until they are soft.
7
Stir in the peas and cook for a final 5-10 minutes, then serve hot with crusty bread.