Name: Traditional Maltese Rabbit Stew (Traditional Method)
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: Maltese cuisine
Ingredients: 1.5 kg rabbit (cut into pieces); 500 ml red wine (dry red wine); 8 pcs garlic (cloves, thinly sliced); 3 pcs bay leaves; 2 tbsp herbs (mixed dried herbs (e.g., rosemary, thyme, oregano)); 400 g tomatoes (canned chopped tomatoes); 1 pcs onion (large, chopped); 2 pcs carrot (medium, chopped); 4 pcs potato (medium, peeled and quartered); 3 tbsp olive oil; salt (to taste); black pepper (to taste); 200 ml vegetable broth

A rustic Maltese rabbit stew simmers in a cast-iron pot, its rich, dark broth studded with tender chunks of rabbit, potatoes, and carrots, ready to be served with crusty bread.

Prep: 30 min • Cook: 180 min. A classic Maltese Stuffat tal-Fenek slow-cooked to perfection, with succulent rabbit simmered in rich red wine alongside aromatic garlic, fragrant bay leaves, and a medley of Mediterranean herbs, all complemented by ripe tomatoes. This hearty and flavorful stew is traditionally served with crusty bread for dipping.

Preparation time: 30 min
Cooking time: 3 hrs
Total time: 3 hrs 30 min
Servings: 6

Instructions

Preparation

1Season the rabbit pieces generously with salt and black pepper.
2In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
3Brown the rabbit pieces in batches until golden on all sides. Remove the rabbit and set aside.

Cooking the Stew

1Add the chopped onion to the pot and sauté until softened, about 5-7 minutes.
2Stir in the sliced garlic, chopped carrots, bay leaves, and mixed dried herbs. Cook for another 2 minutes until fragrant.
3Pour in the red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and cook for 5 minutes, allowing the alcohol to evaporate.
4Return the rabbit pieces to the pot. Add the chopped tomatoes and vegetable broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
5After 1.5 hours, add the quartered potatoes to the pot. Continue to simmer, covered, for another 1 hour, or until the rabbit is fall-off-the-bone tender and the potatoes are cooked through.
6Taste and adjust seasoning with salt and pepper as needed.

Serving

1Serve the Traditional Maltese Rabbit Stew hot, garnished with fresh parsley if desired, and accompanied by crusty Maltese bread for dipping into the rich sauce.

Instructions

Preparation

1Season the rabbit pieces generously with salt and black pepper.
2In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
3Brown the rabbit pieces in batches until golden on all sides. Remove the rabbit and set aside.

Cooking the Stew

1Add the chopped onion to the pot and sauté until softened, about 5-7 minutes.
2Stir in the sliced garlic, chopped carrots, bay leaves, and mixed dried herbs. Cook for another 2 minutes until fragrant.
3Pour in the red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and cook for 5 minutes, allowing the alcohol to evaporate.
4Return the rabbit pieces to the pot. Add the chopped tomatoes and vegetable broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
5After 1.5 hours, add the quartered potatoes to the pot. Continue to simmer, covered, for another 1 hour, or until the rabbit is fall-off-the-bone tender and the potatoes are cooked through.
6Taste and adjust seasoning with salt and pepper as needed.

Serving

1Serve the Traditional Maltese Rabbit Stew hot, garnished with fresh parsley if desired, and accompanied by crusty Maltese bread for dipping into the rich sauce.

Nutrition Information

Calories: 650 kcal
Protein: 45 g
Fat: 25 g
Carbs: 60 g

Nutrient	Per serving
Calories	650 kcal
Protein	45 g
Fat	25 g
Carbs	60 g

Tips

Marinating the rabbit in red wine and herbs overnight can deepen the flavour.
Slow cooking is key for tender rabbit; don't rush the simmering process.
Serve with crusty Maltese bread or even some pasta, as is often done locally.