Stuffat tal-fenek or you rabbit stew is a traditional Maltese dish that you can make yourself. Rabbit prepared in this way melts in the mouth.
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Maltese-style rabbit stew - Ana Vuletić
Stuffat tal-fenek or rabbit stew is a traditional Maltese dish that you can make yourself. Rabbit prepared in this way melts in the mouth.
- 2 kg of rabbit
- 350 ml of red wine
- 6 bay leaves
- 2 cloves of garlic
- 80 ml of olive oil (extra virgin)
- 1 onion (finely chopped)
- 3 tablespoons tomato pulp (peeled, or pieces peeled)
- 1,5 l tomato puree
- 250 ml of water
- 4 potatoes (peeled and cut into pieces)
- so
- beaver
- sugar
- You need to marinate the rabbit the day before and leave it in the marinade overnight before preparing this dish.
- If you are not buying a pre-cut rabbit, then you need to remove the kidneys and liver from the side. Cut the rabbit into pieces by cutting off the front and back legs and cutting them in half. Cut the rest into 5 parts.
- Put the rabbit, together with the kidneys and liver in a deep dish and add the wine, 3 bay leaves and whole garlic. Place in the refrigerator overnight to marinate, turning the meat occasionally so that the marinade soaks up all sides.
- Strain the marinade, and remove and discard the bay leaf and garlic.
- Preheat the oven to 150°C.
- On the stove, heat the oil in a deep, oven-safe pan. Add the pieces of rabbit to brown, rotating the pieces of meat. Add pepper and salt as desired and remove from the bowl.
- Add the onion and chopped garlic to the pan and fry until soft. Add the tomatoes and marinade liquid and cook for about a minute. Then add tomato puree and water and mix. Return the rabbit to the pot and add the sliced potatoes and 3 bay leaves. Bring to a boil and then remove from heat. Cover the dish and put it in the oven to bake for about 2 and a half to 3 hours.
