Stuffat tal-Fenek
The Quirky Foodster Team
Ingredients
- Rabbit, jointed — 1.5 kg (3.3 lb)
- Red wine — 2 cups (480 ml / 16 fl oz)
- Garlic, crushed — 4 cloves
- Bay leaves — 2
- Onion, chopped — 1
- Tomatoes, chopped — 2
- Tomato paste — 2 tbsp
- Peas — 1 cup (150 g / 5 oz)
- Potatoes, cubed — 2
- Olive oil — 3 tbsp
- Salt and pepper — to taste
Method
- Marinate the rabbit pieces in the red wine, garlic and bay leaves for at least 2 hours, or overnight in the refrigerator.
- Remove the rabbit from the marinade, patting dry, and reserve the marinade.
- Heat the oil in a large heavy pot and brown the rabbit pieces on all sides; set aside.
- In the same pot, sauté the onion until softened, then add the tomato paste and chopped tomatoes, cooking for 5 minutes.
- Return the rabbit to the pot along with the reserved marinade, and bring to a simmer.
- Cover and cook over low heat for 1–1.5 hours until the rabbit is very tender.
- Add the potatoes and continue cooking for 20 minutes, then add the peas for the final 10 minutes.
- Season with salt and pepper and serve hot.
Introduction: A deeply savoury rabbit stew braised slowly in red wine, garlic and bay, widely regarded as Malta’s national dish.
Cultural Background: Rabbit holds a special place in Maltese cuisine, with rabbit-rearing a long-standing tradition on the islands. Stuffat tal-fenek is the dish most associated with Maltese national identity, traditionally the centrepiece of a fenkata, a celebratory rabbit feast shared among family and friends.
Tips: Marinating the rabbit well in advance is key to both tenderness and the dish’s characteristic deep flavour. Simmer gently rather than boiling hard, so the meat stays tender through the long braise.
Variations: Add a handful of chopped carrots along with the potatoes for extra colour. Serve with the traditional side of spaghetti tossed in the cooking sauce, as is customary at a fenkata.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, covered, stirring occasionally, until hot throughout.
Nutrition: Per serving (approx.): 380 kcal, 30 g protein, 18 g fat, 20 g carbohydrate.
FAQs:
Q: What is a fenkata?
A: A traditional Maltese celebratory meal centred entirely around rabbit, often
Q: Can chicken be substituted for rabbit?
A: Yes, though the flavour and tradition are distinctly tied to
- Rabbit, jointed — 1.5 kg (3.3 lb)
- Red wine — 2 cups (480 ml / 16 fl oz)
- Garlic, crushed — 4 cloves
- Bay leaves — 2
- Onion, chopped — 1
- Tomatoes, chopped — 2
- Tomato paste — 2 tbsp
- Peas — 1 cup (150 g / 5 oz)
- Potatoes, cubed — 2
- Olive oil — 3 tbsp
- Salt and pepper — to taste
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