Maltese rabbit, Malta's national dish, is of course not called as such by the Maltese themselves. In Maltese, it is 'Stuffat tal-fenek'. Basically, it also contains potatoes, but I have found several versions that omit them. Like this one. To avoid unnecessary carbohydrates, I also bound the sauce as little as possible with starch. But feel free to make it a thick sauce, after all, you are the creative amateur chef!

Maltese rabbit

ingredients - info rabbit plain flour onions carrots garlic olive oil tomato puree

peeled tomatoes red wine rosemary bay leaf salt & pepper cinnamon paprika powder veal stock peas

Dust the pieces of rabbit with flour. Sear them in a pan with olive oil. Remove the meat from the pan. Fry chopped onions, carrot slices and crushed garlic in olive oil. Stir with tomato puree and leave to simmer. You can finish the preparation in a classic oven, but here I have chosen an electric tagine. Place the meat with the onions and garlic in the tagine. Mix with canned tomatoes and a glass of red wine. Add a bouquet garni of rosemary and bay leaves. Season further with pepper, salt, cinnamon powder and paprika powder. Add some brown veal stock, but not too much. The rabbit should not swim.

Close the tagine and set the timer for 2 ½ hours. Then add fresh peas to fresh peas to taste and leave to simmer, covered, for another 30 minutes. simmer. Remove the rosemary sprigs and bay leaves from the pot. Serve with potato croquettes or bread. You can serve the sauce separately if you like.

taste and tradition

the fiery passion

Maltese rabbit, Malta's national dish, is of course not called as such by the Maltese themselves. In Maltese, it is 'Stuffat tal- fenek'. Basically, it also contains potatoes, but I have found several versions that omit them. Like this one. To avoid unnecessary carbohydrates, I also bound the sauce as little as possible with starch. But feel free to make it a thick sauce, after all, you are the creative amateur chef!