Maltese Rabbit Stew (Stuffat tal-Fenek)
Rabbit slowly stewed in a tomato and red wine sauce with potatoes and olives. Serves 4; the 25 minutes of hands-on preparation are an estimate.
Stuffat tal-Fenek is a Maltese rabbit stew slowly cooked with tomato, red wine, garlic, and herbs. This version also includes potatoes and olives. Allow about 25 minutes of hands-on preparation and 2 hours 55 minutes of cooking; these times are estimates.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Brown and season the rabbit
Pat the rabbit pieces dry and season them with the salt and black pepper. Heat the olive oil in a large casserole and brown the pieces in batches, about 3–4 minutes per side. Remove and set aside.
Ready to continue when: The pieces are browned on the outside and are not crowded in the casserole.
15 min - 02
Soften the onion and aromatics
Lower the heat and add the onion to the same casserole. Cook for 5–6 minutes, until soft. Add the garlic, bay leaves, and rosemary sprigs; stir for 30–60 seconds, until the garlic smells fragrant.
Ready to continue when: The onion is soft and the garlic smells fragrant, without being burned.
8 min - 03
Build the tomato and wine sauce
Add the tomato purée and cook for 1 minute, stirring. Pour in the red wine and scrape the bottom of the casserole. Let it bubble for 3–4 minutes; add the chopped tomatoes, water, and oregano. Return the rabbit and its juices to the casserole.
Ready to continue when: The browned bits have lifted from the bottom, and the liquid is gently bubbling with the rabbit back in the casserole.
7 min - 04
Slow-cook the rabbit
Bring the stew to a gentle simmer, cover the casserole, and cook over low heat for about 1 hour 45 minutes. Stir or turn the pieces occasionally.
Ready to continue when: The rabbit is tender when pierced and the sauce has body.
105 min - 05
Add the potatoes and olives
Peel the potatoes and cut them into large chunks, about 4 cm. Add them with the olives and cook uncovered for about 40 minutes, until the potatoes are tender and the sauce has thickened.
Ready to continue when: A knife passes easily through the potatoes and the sauce clings to the ingredients.
40 min - 06
Finish and serve
Remove the rosemary sprigs and bay leaves. Taste the sauce and adjust the seasoning if needed. Scatter over the chopped fresh parsley and serve hot.
Ready to continue when: The leaves and sprigs have been removed, and the parsley is scattered over the stew.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.