World Food Challenge

Day 109: Malta and Stuffat tal-fenek

Bonswa Raffies!

Today we are going back to Malta and we are going to enjoy some nice Stuffat tal-fenek.
This stew is one of the traditional dishes of Malta: rabbit stew.
Last summer, we went to Malta and tried this lovely dish.

First, it was not easy to find the needed rabbit, but I succeeded and could enjoy this stew again.
The recipe is quite simple to make:

1 rabbit
1 onion, sliced
1 stalk of celery, cut
2 carrots, chopped
2 tbsp tomato paste
2 cloves of garlic
olive oil
1 bay leaf
1/2 bottle red wine
1 glass of vinegar

Start by marinating the rabbit in red wine and vinegar for a couple of hours. Cut the rabbit into pieces.
In a skillet, fry the vegetables in olive oil until golden brown. Set aside. Now fry the rabbit in olive oil. When the meat is done on all sides, add the marinate and the vegetables. Also add the tomato paste, the bay leaf, the thyme and salt and pepper. Let it simmer on low heat until done. Serve with potatoes.

The stew turned out to be amazing. The meat incredibly tender and soft. The sauce was creamy and lovely. You should definitely try it if you haven’t already.

During mys trip to Malta, I have come to know and love the Maltese cuisine. My cookbook “Traditional Maltese Cooking”, Miller Ed. has been cooked back and forth ever since last September.



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