Name: Classic Fenek Moqli Rabbit Stew
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 6 servings
Cuisine: Maltese cuisine
Ingredients: 1.5 kg rabbit (cut into 8-10 pieces); 3 tbsp olive oil; 1 pcs onion (large, chopped); 6 pcs garlic (cloves, minced); 800 g canned crushed tomatoes; 1 cup red wine (dry, such as Merlot or Cabernet Sauvignon); 0.5 cup chicken broth; 2 tsp fresh rosemary (chopped); 2 pcs bay leaves; 1 tsp salt (or to taste); 0.5 tsp black pepper (freshly ground, or to taste)

A rustic clay pot overflows with tender, golden-brown rabbit pieces simmered in a rich, aromatic stew, garnished with fresh parsley and served hot.

Prep: 25 min • Cook: 120 min. Tender rabbit pieces braised in a rich tomato and wine sauce with garlic, rosemary, and bay leaves. A comforting and traditional Maltese slow cooked dish, Fenek Moqli offers deep, savory flavors perfect for a hearty meal.

Preparation time: 25 min
Cooking time: 2 hrs
Total time: 2 hrs 25 min
Servings: 6

Instructions

Preparation

1Pat the rabbit pieces dry with paper towels and season generously with salt and black pepper.
2Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the rabbit pieces on all sides until golden, working in batches if necessary to avoid overcrowding. Remove the rabbit and set aside.

Cooking the Stew

1Add the chopped onion to the same pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2Pour in the red wine and bring to a simmer, scraping any browned bits from the bottom of the pot. Let it reduce by about half, approximately 3-5 minutes.
3Stir in the crushed tomatoes, chicken broth, chopped rosemary, and bay leaves. Bring the mixture to a gentle boil, then reduce heat to low.
4Return the browned rabbit pieces to the pot, ensuring they are mostly submerged in the sauce. Cover the pot and simmer for 1.5 to 2 hours, or until the rabbit is fork-tender. Stir occasionally to prevent sticking.
5Remove the bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.

Serving

1Serve the Fenek Moqli hot over mashed potatoes, pasta, or crusty Maltese bread to soak up the delicious sauce.

Instructions

Preparation

1Pat the rabbit pieces dry with paper towels and season generously with salt and black pepper.
2Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the rabbit pieces on all sides until golden, working in batches if necessary to avoid overcrowding. Remove the rabbit and set aside.

Cooking the Stew

1Add the chopped onion to the same pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2Pour in the red wine and bring to a simmer, scraping any browned bits from the bottom of the pot. Let it reduce by about half, approximately 3-5 minutes.
3Stir in the crushed tomatoes, chicken broth, chopped rosemary, and bay leaves. Bring the mixture to a gentle boil, then reduce heat to low.
4Return the browned rabbit pieces to the pot, ensuring they are mostly submerged in the sauce. Cover the pot and simmer for 1.5 to 2 hours, or until the rabbit is fork-tender. Stir occasionally to prevent sticking.
5Remove the bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.

Serving

1Serve the Fenek Moqli hot over mashed potatoes, pasta, or crusty Maltese bread to soak up the delicious sauce.

Nutrition Information

Calories: 650 kcal
Protein: 46 g
Fat: 30 g
Carbs: 36 g

Nutrient	Per serving
Calories	650 kcal
Protein	46 g
Fat	30 g
Carbs	36 g

Tips

Marinating the rabbit in red wine and garlic overnight can enhance the flavor and tenderize the meat
Low and slow cooking is key for tender rabbit. Don't rush the simmering process.
Garnish with fresh parsley or basil for a pop of color and freshness.