Description
Stuffat Tal-Fenek is Malta’s beloved rabbit stew, simmered slowly in a rich tomato and wine sauce with tender carrots and potatoes. This traditional dish is comforting, full of flavor, and perfect for cozy meals.
Ingredients
Scale
- 1 whole rabbit, jointed (about 2.5 to 3 lbs)
- 2 large carrots, sliced
- 2 medium potatoes, peeled and cubed
- 2 large onions, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 can (14 oz) canned tomatoes
- 1 cup red wine
- 2 bay leaves
- 1 handful fresh parsley, chopped
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Heat a Dutch oven over medium-high heat and add olive oil.
- Season rabbit pieces with salt and pepper, then brown them on all sides. Remove and set aside.
- Sauté onions and garlic in the same pot until translucent. Add tomato paste and stir.
- Deglaze the pot with red wine, scraping up any bits from the bottom.
- Add canned tomatoes, carrots, potatoes, and bay leaves. Return rabbit to the pot and stir.
- Cover and simmer on low heat for 90 minutes to 2 hours, stirring occasionally.
- Adjust seasoning and sprinkle fresh parsley before serving.
- Serve hot with crusty bread or over spaghetti.
Notes
- For deeper flavor, marinate the rabbit in wine and herbs for a few hours before cooking.
- This stew tastes even better the next day—great for make-ahead meals.
- Leftovers can be shredded and used in pasta, pies, or stuffed peppers.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 110mg