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Maltese Stuffat tal-Fenek

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Maltese stuffat tal-fenek rabbit stew with tomato, red wine, potatoes, carrots, peas, and bread.
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Stuffat tal-fenek is Malta’s traditional rabbit stew, built around slow braising, tomato, wine, herbs, and hearty vegetables.

Browning the rabbit first and holding the liquid at a gentle simmer produces a savory sauce and tender lean meat.

Add the potatoes only after the rabbit has started to soften so they keep their shape.

Serving Suggestions

Serve with crusty Maltese-style bread, pasta dressed with a little sauce, or a crisp green salad.

A natural bone-in rabbit leg from Maltese stuffat tal-fenek being served with potatoes and carrots.

Recipe Notes

The stew can be made one day ahead; its flavor deepens as the rabbit rests in the sauce.

Maltese stuffat tal-fenek rabbit stew with tomato, red wine, potatoes, carrots, peas, and bread.

Maltese Stuffat tal-Fenek

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Maltese rabbit braised slowly with tomato, red wine, vegetables, herbs, and potatoes.
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Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Maltese
Calories: 490
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Rabbit Stew
  • 3 lb bone-in rabbit pieces
  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 28 oz canned crushed tomatoes
  • 2 cups rabbit or chicken stock
  • 2 whole bay leaves
  • 1 tsp dried thyme
  • 1 tsp fennel seeds lightly crushed
  • 1 1/2 tsp fine salt divided
  • 1/2 tsp ground black pepper
Vegetables
  • 1 1/2 lb waxy potatoes cut into large pieces
  • 3 medium carrots cut into thick pieces
  • 1 cup green peas fresh or frozen

Equipment

  • Large heavy casserole
  • Chef’s knife
  • Wooden spoon
  • Tongs

Method
 

Brown the Rabbit:
  1. Pat the rabbit dry and season with half the salt and the pepper. Brown in olive oil in batches, then transfer to a plate.
  2. Cook the onion for 7 minutes, add garlic, tomato paste, thyme, and fennel, and stir for 2 minutes.
Braise:
  1. Pour in the wine and reduce by half. Add tomatoes, stock, bay leaves, remaining salt, and rabbit.
  2. Cover and simmer gently for 55 minutes. Add potatoes and carrots and cook 30 to 35 minutes more, until the rabbit and vegetables are tender.
Finish:
  1. Stir in the peas for the final 5 minutes. Rest the stew for 10 minutes, skim excess fat, and adjust seasoning.

Nutrition

Calories: 490kcalCarbohydrates: 34gProtein: 45gFat: 17gSaturated Fat: 4gCholesterol: 135mgSodium: 790mgFiber: 7gSugar: 10g

Notes

  • Rabbit is lean, so braise at a gentle simmer to keep the meat tender.
  • Refrigerate in the sauce for up to three days; reheat slowly without boiling.

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