Stuffat tal-Fenek (Maltese Rabbit Stew)
Rabbit slowly cooked in red wine, garlic and tomato with potatoes and peas, Malta's famous Sunday dish.
- Time2 hr 30
- LevelMedium
- Costabout £2.14 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the olive oil in a large heavy casserole over a high heat. Brown the rabbit pieces in batches for about 3 minutes each side, then lift out onto a plate.
10 min - 2
Lower the heat. Cook the onion for 5 minutes until soft, then add the garlic and cook for 1 minute until fragrant.
6 min - 3
Pour in the wine and bubble hard for 3 minutes, scraping up the brown bits. Stir in the tomato purée, tomatoes, bay, herbs, water, salt and pepper.
3 min - 4
Return the rabbit to the pot, cover and simmer very gently for 1 hour 15 minutes, until the meat is tender.
75 min - 5
Add the potatoes, cover and cook for 25 minutes, until they are soft and the sauce has thickened. Add the peas for the last 5 minutes.
25 min - 6
Taste, season and remove the bay leaves. Serve in deep bowls with crusty bread, or on its own.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.