Stuffat tal-Fenek (Maltese Rabbit Stew)

Stuffat tal-Fenek is Malta’s national dish, a rich rabbit stew slow-braised in red wine and tomato. It’s the centerpiece of village festas and family Sunday lunches across the islands.

Ingredients

• 3 lb (1.4kg) rabbit, cut into pieces
• 3 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 1 cup (240ml) red wine
• 2 cups (480ml) crushed tomatoes
• 1 cup (240ml) chicken or vegetable stock
• 2 medium potatoes, peeled and cubed
• 1 cup (150g) fresh or frozen peas
• Salt and freshly ground black pepper, to taste

Instructions

1. Marinate the rabbit
   The night before, marinate the rabbit pieces in the red wine with the bay leaves and garlic, if time allows.
2. Brown the meat
   Remove rabbit from the marinade (reserve the liquid) and pat dry. Heat olive oil in a large pot and brown the pieces on all sides. Remove and set aside.
3. Sauté the onion
   In the same pot, sauté the onion until soft and golden, about 6 minutes.
4. Build the stew
   Return the rabbit to the pot. Add the reserved marinade, crushed tomatoes, and stock. Bring to a simmer, cover, and cook over low heat about 1 1/2 hours, until tender.
5. Add potatoes
   Stir in the potatoes and simmer, uncovered, for 20 minutes.
6. Finish with peas
   Add the peas in the last 5 minutes of cooking. Season with salt and pepper to taste.
7. Serve
   Serve hot, traditionally with crusty bread or over pasta.

Stuffat tal-Fenek is considered the national dish of Malta and a centerpiece of festive family gatherings.