Meat / RICETTI
Maltese rabbit stew
Rabbit gently braised with wine, garlic and bay. A generous dish made for sharing.
◷ 110 min / 4 servings
Method
- Heat the oil in a heavy pot. Brown the rabbit in two batches and set aside.
- Soften the onion for 8 minutes. Stir in the garlic and tomato paste for a minute.
- Return the rabbit. Add the wine, tomatoes, bay and water. Season.
- Cover and simmer gently for 50 minutes. Add the potatoes and cook for another 25 minutes.
- Add the peas and cook for 10 minutes, until the rabbit is cooked through and the potatoes are tender. Serve with Maltese bread.
✳ From the kitchen
Add a little hot water if the sauce becomes too dry.
Tradition reference
Gululu · Maltese family dishes and fenkata ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.