Stuffat Tal-Fenek (Rabbit Stew)

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Stuffat Tal-Fenek (Rabbit Stew)

Stuffat Tal-Fenek (Rabbit Stew) is a traditional Maltese recipe for a classic stew of rabbit with peas, carrots, potatoes and onions in a herbed red wine and tomato stock. The full recipe is presented here and I hope you enjoy this classic Maltese version of: Rabbit Stew (Stuffat Tal-Fenek).

prep time

20 minutes

cook time

100 minutes

Total Time:

120 minutes

Serves:

Rating:

Tags : Herb Recipes Game Recipes Vegetable Recipes Bean Recipes Malta Recipes

Ingredients:

1 rabbit, jointed (reserve the kidney and liver)
100g plain flour
1 tsp olive oil
2 onions, sliced
6 garlic cloves, peeled
3 large tomatoes, blanched, peeled and chopped
2 tsp tomato purée
3 potatoes, peeled and quartered
6 carrots, peeled and sliced
150g peas
2 bayleaves
mixed herbs
1 stock cube
salt and freshly-ground black pepper, to taste
300ml red wine

Method:

Season the flour, add the rabbit pieces and turn to coat. Heat the olive oil in a pan, add the floured rabbit pieces and fry until golden brown all over. Now stir in the onions, tomatoes ad potatoes. Pour over a little of the wine then stir in the tomato purée. Crumble in the stock cube and add the bay leaves then add about half the remaining wine.

Add the rabbit kidney and liver then stir in the peas. Bring the mixture to a boil, reduce to a simmer and cook for about 90 minutes, or until the rabbit is tender (add more wine if the sauce is drying too quickly).

Serve hot.