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


  1. Marinate the rabbit overnight in the red wine (marinade to include the garlic, bay leaves, salt & pepper
  2. In a large pot, heat the olive oil, and add the rabbit pieces, turning until slightly brown.
  3. Add the onions, carrots, potatoes and the tomatoes + tomato puree, and pour half of the marinade on the ingredients.
  4. Bring to boil on a high flame for about 15 minutes
  5. 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.