Malta is a country with a small land mass so large stock holding farms were always rare, consequently rabbit became a popular source of protein. 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. One dish, two courses!
- 1 rabbit, (approx 1.5kg, cut in small portions)
- 2 onions, chopped
- 4 garlic cloves, peeled
- 5 large tomatoes
- 2 tsp tomato puree
- 5 potatoes,peeled and quartered
- 3 carrots, peeled and chopped
- 200 g peas (fresh or canned)
- 6 bay leaves
- Pinch mixed herbs
- Freshly ground pepper & Salt to season
- 400ml red wine
- 1 tsp olive oil
- Marinate the rabbit overnight in the red wine (marinade to include the garlic, bay leaves, salt & pepper
- In a large pot, heat the olive oil, and add the rabbit pieces, turning until slightly brown.
- Add the onions, carrots, potatoes and the tomatoes + tomato puree, and pour half of the marinade on the ingredients.
- Bring to boil on a high flame for about 15 minutes
- Add the remaining wine, peas, bay leaves, kidney and liver and simmer on low heat for about 2 hours, stir occasionally and add some more wine if the sauce begins to dry up.