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Maltese Rabbit Stew
On the Hob
serves 4
Maltese rabbit stew, often known as stuffat tal-fenek, is a rich one-pot braise where rabbit is gently cooked with wine, tomato, garlic and herbs.
The sauce should be savoury and glossy rather than watery. Serve it with potatoes, crusty bread or pasta to catch the winey tomato gravy.
20 mins prep1 hr 30 mins cook1 hr 50 mins total
Season the rabbit pieces. Heat the oil in a large casserole pan and brown the rabbit in batches, then lift onto a plate.
Add the onions to the same pan and cook for 8-10 minutes until softened. Stir in the garlic and tomato puree for 1 minute.
Pour in the red wine and scrape the base of the pan, then simmer for 3 minutes.
Return the rabbit to the pan with the tomatoes, bay, thyme, potatoes and stock. Bring to a simmer.
Cover and cook gently for 75-90 minutes, turning the rabbit occasionally, until tender. Add peas for the final 5 minutes if using.
Taste the sauce, adjust the seasoning and rest for 5 minutes before serving.
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