Usually hailed as Malta's national dish, stewed rabbit is popular with most of the Maltese people, whether living on the tiny island or living all around the globe. Rabbits in Malta are famously bred for food and rabbit dishes are a staple in a traditional Maltese family. The most famous rabbit recipes are rabbit stew (Stuffat tal-fenek/fenkata - Stoo-ff-aht tahl- Fehneck/Fehn-kah-tah) and fried rabbit (Fenek moqli - Fehneck mohq-lee). Amanda's mum used to do a wonderful rabbit stew and Amanda used to love eating this so I made sure that during our last trip to the market, to get us a couple of wild rabbits. Around Maltese households, rabbit stew is also traditionally served ladled over some spaghetti. So, in this post I will tell you step by step how to prepare a traditional rabbit stew the Maltese way. It is very easy to prepare and you do not need a huge number of ingredients. For 4 hungry people you will need...
- 1 rabbit, cut up into pieces
- 5 medium potatoes, cut into 1 inch pieces
- 1 large onions, cut into large pieces
- 500ml (2 cups) tomato passata
- 1 heaped tablespoon tomato paste, dissolved into 250ml (1 cup) hot water
- 1 teaspoon sugar
- Handful frozen peas, defrosted
- Salt & pepper, to taste
- Vegetable oil
For the marinade
- 2 garlic cloves, finely chopped or crushed
- 500ml (2 cups) good red wine
- Salt & pepper
To serve
- 400g spaghetti
- Grated Kefalotiri or Grana Padano cheese
How to...
- Start by marinating the rabbit into the red wine, garlic and salt & pepper. Mix well by hand so as all of the meat is covered in marinade (add more wine if you want to). Put in the fridge to marinate for at least an hour.
- Remove the rabbit pieces from the marinade and discard the marinade). In a large frying pan heat some vegetable oil and fry the rabbit pieces until slightly brown.
- Now transfer the rabbit pieces into a large pot and add the passata, tomato paste, potatoes, onion, sugar, salt & pepper. Give it a good stir and simmer on medium heat for about an hour or so, stirring occasionally.
- Now add the peas and cook for another 10 minutes. If you are serving it with spaghetti now it is time to cook your spaghetti. Turn off the heat and let it rest for a while until the spaghetti are done.
- Plate up the spaghetti and ladle the rabbit stew on top.
- Serve with grated Kefalotiri or Grana Padano cheese.
Enjoy!!
R&A
