Entree: Malta – Stuffat tal-Fenek (Rabbit stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Additional 2 hrs 15 min

Total 2 hrs 40 min

Ingredients

- 1 rabbit, cut into pieces, approx. 2.5 lb (1.1 kg)
- 2 tbsp (30 ml) olive oil
- 2 oz (60 g) pancetta or salt pork, diced
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 cup (240 ml) dry red wine
- 2 tbsp (30 ml) red wine vinegar
- 1 cup (240 g) crushed or diced tomatoes
- 2 cups (480 ml) chicken stock
- 2 bay leaves
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 2 medium carrots, sliced
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 2 tbsp (8 g) chopped fresh parsley
- Salt and freshly ground black pepper, to taste

Instructions

1. Marinate the rabbit pieces with the minced garlic, red wine, red wine vinegar, a pinch of salt, and a bay leaf for at least 2 hours or overnight in the refrigerator.
2. Heat the olive oil in a heavy large pot over medium-high heat. Add the pancetta and brown lightly, then remove and set aside.
3. Drain the rabbit (reserve the marinade), pat pieces dry, and brown in batches in the pot until well colored; transfer browned pieces to a plate.
4. Reduce heat to medium, add the chopped onion and carrots to the pot and sauté until softened and beginning to color, about 6–8 minutes. Stir in the crushed tomatoes and cook 2 minutes.
5. Return the rabbit and pancetta to the pot, pour in the reserved marinade, add the chicken stock, remaining bay leaf, thyme, and sugar if using. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently until rabbit is very tender, about 1.25–1.5 hours.
6. Add the potato chunks about 30–35 minutes before the end of cooking so they cook through but do not disintegrate; adjust seasoning with salt and pepper.
7. When cooked, remove bay leaves, sprinkle with chopped parsley, and serve hot with crusty bread, boiled potatoes, or polenta.