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Stuffat tal-Fenek (Maltese Rabbit Stew)

Traditional Maltese rabbit stew slow-cooked with tomato, red wine, garlic, potatoes, and peas. A rich national dish for sharing.

Traditional Maltese rabbit stew slow-cooked with tomato, red wine, garlic, potatoes, and peas. A rich national dish for sharing.

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Prep15 minsCook70 minsServes4DifficultyMedium
Watercolour illustration of Maltese rabbit stew with potatoes, carrots, peas and tomato sauce.

Bright, satisfying and built for real life.

This recipe brings together the generous flavours of Maltese cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.

The recipe

Stuffat tal-Fenek (Maltese Rabbit Stew)

15 min prep70 min cook85 min total4 people
Scale:

Ingredients

Ingredients

Method

  1. 1

    Brown the rabbit: In a saucepan, add olive oil and gently fry the rabbit for 5 minutes or until well browned. Remove and set aside.

  2. 2

    Sweat the onion: In the same pan, sweat the onion until it becomes translucent.

  3. 3

    Add aromatics: Add garlic and carrot, cooking for about 3 minutes on medium heat while stirring constantly.

  4. 4

    Return the rabbit: Add the browned rabbit back to the pan.

  5. 5

    Build the sauce: Add salt, pepper, red wine, Worcestershire sauce, tomato paste, sugar, oregano, beef stock cube, polpa, water, and bay leaves. Gently stir everything together.

  6. 6

    Simmer: Bring to a boil, then lower the heat and simmer for at least 45 minutes.

  7. 7

    Add vegetables: Add potatoes and peas, cover, and simmer for a further 20 minutes.

Stuffat tal-Fenek is Malta's beloved rabbit stew. Rabbit pieces are browned, then simmered with tomato, red wine, garlic, herbs, potatoes, and peas until tender. It is a cornerstone of Maltese home cooking and Sunday family meals.

Compare this stew with the garlic-and-white-wine fried preparation and learn how both can fit a fenkata in the Maltese rabbit guide.

Serving Suggestions

  • Serve with freshly cooked spaghetti
  • Excellent with chips (Maltese-style)
  • Perfect with lots of fresh Maltese bread to soak up the rich sauce
  • Pairs wonderfully with a glass of robust red wine

Tips

  • Ask your butcher to cut the rabbit into pieces for you
  • Make sure to brown the rabbit well for maximum flavor
  • The tomato paste (kunserva) adds authentic Maltese depth to the sauce
  • For a thicker sauce, you can add 1 tsp cornflour mixed with water in step 5
  • Leftovers are even more delicious the next day as the flavors develop

Frequently Asked Questions

What is Stuffat tal-Fenek?

Stuffat tal-Fenek is a Maltese rabbit stew cooked slowly in a tomato-and-wine sauce. This version includes potatoes and peas and can be served as the main course of a rabbit meal or as a complete meal with bread.

Can I make Maltese rabbit stew ahead?

Yes. Cool the stew promptly, refrigerate it, and reheat it once until the rabbit and sauce are steaming hot. The sauce often tastes fuller the next day.

What should I serve with rabbit stew?

Serve it with crusty Maltese bread or Maltese roast potatoes. For a traditional two-course approach, reserve enough sauce to dress spaghetti before serving the rabbit.

Recipe adapted from Maltese Recipes.

Storage

No specific storage guidance is provided in the source recipe.

Freezing

Check the recipe notes for any dish-specific freezing guidance.

Reheating

Follow current food-safety guidance and reheat cooked food thoroughly where appropriate.

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