Category: Game
Fresh whole rabbit, a staple of traditional Maltese cuisine. Lean, flavourful meat perfect for the classic Stuffat tal-Fenek.
Price: from €12.50/kg
Stuffat tal-Fenek (Traditional Maltese Rabbit Stew): Cut the rabbit into 8-10 pieces. Marinate overnight in red wine with crushed garlic, bay leaves, and fresh rosemary. The next day, remove the rabbit from the marinade and pat dry, reserving the wine. In a large heavy pot, heat olive oil and fry the rabbit pieces until deeply browned on all sides. Remove and set aside. In the same pot, fry a large diced onion until golden. Add 3-4 crushed garlic cloves and cook for a minute. Stir in 2 tablespoons of tomato paste and cook until it darkens. Pour in the reserved wine marinade and bring to a boil, scraping the bottom of the pot. Add a tin of crushed tomatoes, a handful of capers, and a generous handful of pitted green olives. Return the rabbit pieces to the pot. Add salt, pepper, and a pinch of sugar. Cover and simmer on very low heat for 2-2.5 hours, stirring occasionally, until the meat is falling off the bone and the sauce is thick and rich. Traditionally served with spaghetti tossed in the sauce as a first course, followed by the rabbit pieces with roasted potatoes.