107 Malta – Stuffat Tal-Fenek

107 Malta - Stuffat Tal-Fenek

Stuffat Tal-Fenek

Rabbit stew is not everyones idea of a meal but it should be. The flavor of rabbit by itself is a cross between chicken thighs and pork chops. This is not a gamey tasting meat. If you tasted this, without knowing it was rabbit, you would find a rich delicious stew welcomed on a cold night.


1/4 cup oil

1 (3 pound) rabbit, cleaned and cut into pieces

1 large onion, chopped

3 cloves garlic, chopped

1/2 cup red wine

1 bay leaf

1 cube beef bouillon

1/4 teaspoon ground nutmeg

2 tablespoons tomato paste

1/4 teaspoon white sugar

salt and pepper to taste

4 large potatoes, peeled and quartered

2 carrots, chopped

1/2 cup peas


Heat the oil in a large saucepan over medium heat; cook the rabbit, onion and garlic in the hot oil until the garlic and onion are fragrant and the rabbit is brown. Stir in the wine, bay leaf, beef bouillon, nutmeg, tomato paste, and sugar; season with salt and pepper. Add the potatoes, carrots, and peas. Pour enough water over everything until covered. Bring stew to a boil; reduce heat to low and allow to simmer until the potatoes are completely cooked through, about 1 hour.

Original recipe found here:


Author: martymadeitproductions

A Home Chef's Journey

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