Stuffat tal-Fenek (Rabbit Stew)
Traditional Maltese Rabbit Stew.
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Ingredients:
2tsp Olive Oil
800g Rabbit Pieces
1 large Onion
3 Garlic Cloves
1 Carrot
1/stsp each Salt & Pepper
100ml Red Wine
1tsp Worchestershire Sauce
2tsp Tomato Pase (kunserva)
1/4tsp Sugar
1tsp Oregano
1 Beef Stock Cube
400g Polpa di Pomodoro
100ml Water
3 Bay Leaves
150g Potatoes
50g Frozen Peas
Cooked Spaghetti
Directions:
1. In a saucepan add olive oil and gently fry the rabbit for 5 minutes or until well browned.
2. Remove the rabbit and sweat the onion until it becomes translucent.
3. Add garlic & carrot and cook for about 3 minutes on medium heat. Stirring constantly.
4. Add the browned rabbit back.
5. Add salt & pepper, red wine, Worchestershire sauce, tomato paste, sugar, oregano, beef stock cube, polpa, water, bay leaves, and optional cornflour. Gently stir everything together.
6. Bring to a boil, lower the heat and simmer for at least 45 minutes.
7. Add potatoes and peas, cover and simmer for further 20 minutes.
8. Serve with freshly cooked spaghetti, chips or lots of Maltese bread.
9. Enjoy!
“This traditional Maltese dish can be served with pasta, chips or with loads of freshly baked Maltese bread.
Tip: Add a teaspoon of corn flour (dissolved in 2 teaspoons of water) if you wish a thicker sauce.”
