A wintery, cozy rabbit stew.
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"Food in Malta is not just a meal; it's a celebration of our rich history, a symphony of flavors that echoes the diverse influences that shaped our island. In every bite, you taste the essence of our Mediterranean heritage, a fusion of love and tradition on every plate."
Stuffat tal-Fenek is a traditional Maltese dish that has deep roots in the culinary history of Malta. It is a rabbit stew, and rabbit dishes are quite popular in Maltese cuisine.
Stuffat tal-Fenek is a slow-cooked rabbit stew made with a variety of flavorful ingredients. The dish typically involves marinating rabbit pieces in a mixture of herbs, spices, and sometimes wine before slow-cooking. Vegetables such as potatoes, carrots, and peas are often added to enhance the flavor and texture of the stew. The slow-cooking process allows the flavors to meld, resulting in a rich and hearty dish.
Rabbit has been a staple in Maltese cuisine for centuries, dating back to the time of the Knights of St. John who ruled Malta. The Knights are said to have introduced rabbit farming to the islands, and it quickly became a popular and sustainable source of meat. Rabbit stew, including the Stuffat tal-Fenek, became a traditional and cherished dish over the years.
The preparation and ingredients of Stuffat tal-Fenek vary among households, with each family having its own unique recipe passed down through generations. The slow-cooking method is essential, allowing the rabbit meat to become tender and absorb the rich flavors of the marinade and accompanying vegetables.
In Maltese culture, rabbit is often associated with festive occasions and special celebrations. Stuffat tal-Fenek is not only a delicious and hearty dish but also a representation of the culinary heritage and traditions of Malta.
Today, while the dish remains a part of traditional Maltese cuisine, it has also evolved, and chefs may incorporate their own twists and variations to suit modern tastes. Visitors to Malta often seek out this dish to experience the unique flavors of Maltese gastronomy.
Maltese Stuffat Tal-Fenek Recipe
Prep time 1 hour | Cook time 1.5 hours | Serves 4
Ingredients:
1 to 1.5 kg rabbit, cut into pieces, this is normally one full rabbit
2 onions, finely chopped
2 cloves of garlic, minced
2 carrots, peeled and sliced
6-8 small potatoes, peeled
2/3 bottle medium bodied red wine
1 can of chopped tomatoes
2 tablespoons tomato paste
5 bay leaves
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon nutmeg
1/2 teaspoon thyme
Salt and pepper to taste
Olive oil for cooking
Water or chicken broth as needed
Instructions:
In a large bowl, combine the rabbit pieces with minced garlic and red wine.
Cover and marinate in the refrigerator for at least 2-3 hours, or preferably overnight.
In a large, heavy-bottomed pot, heat olive oil over medium heat.
Remove the rabbit from the marinade, pat to dry and fry until nicely browned on the outside.
Remove rabbit and set to the side.
In the same pot, add the chopped onions and sauté until they become translucent.
Deglaze the pan with your can of tomatoes, including the juice and tomato paste.
Add in all the spices except the bay leaves and cook for 3 minutes on medium heat.
Stir in the tomato paste and cook for a couple of minutes.
Pour in the remaining marinade and garlic and mix thoroughly.
Add carrots, potatoes, bay leaves, and enough water or chicken broth to cover the rabbit pieces. (My pot didn't require any extra liquid).
Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours or until the rabbit is tender and the flavors have melded.
Discard the bay leaves before serving.
Serve hot, preferably with crusty bread to soak up the delicious sauce.'
Enjoy your authentic Maltese Stuffat tal-Fenek!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Western Europe, check out the links my recipes below.
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Icelandic Kjotsupa | A humble lamb and root vegetable soup.
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Norwegian Farikal | A simple cabbage and mutton hot pot.
Scottish Cullen Skink | A creamy smoked haddock and potato soup.
Swedish Meatballs | A creamy take on traditional Kotbullar.
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Western Europe
Austrian Wienerschnitzel | A fried veal cutlet for Vienna
Belgian Stoofvlees | A thick beer infused beef stew.
Dutch Poffertjes | Tiny, yeasty pancakes best served with butter and powdered sugar.
Dutch Pannenkoeken | Large savory pancakes with apples, ham and cheese
French Boeuf Bourguignon | A rich wine braised beef stew.
Liechteinsteiner Käsknöpfle | Cheesy drop noodles the Alpine way.
Luxembourger Kniddelen | Hearty drop dumplings with a rich cream sauce.
Maltese Stuffat Tal-Fenek | A rich wine based rabbit stew.
Portuguese Bacalhau a Bras | Fries and the omnipresent salt code with eggs.
Sammarinese Bustrengo | A semolina based fruit cake.
Spanish Flan | A creamy, eggy dessert.
Swiss Zurchner Geschnetzletes | Thin cut veal with a creamy, wine sauce.
Vatican Papal Cream Cake | A vanilla custard filled puff pastry dessert.
Italian Regional Dishes
Alessia’s Romagnole Tortelloni | Large ricotta and parmesan stuffed pasta
Bolognese Friggione | A caramelized onion and tomato side dish for any occasion.
Venetian Risi E Bisi | A creamy rice and pea dish
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