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Maltese Braised Rabbit Stew with Red Wine and Peas (Stuffat tal-Fenek)
Malta's revered national dish: succulent rabbit slow-braised in robust red wine and rich tomato sugo with garlic, tender carrots, sweet peas, and fragrant herbs.
Prep
20 min
Cook
90 min
Total
110 min
Ingredients
servings
4
- Rabbit jointed into serving pieces1000 g
- Dry red wine300 ml
- Tomato passata and 2 tbsp tomato paste500 g
- Garlic cloves, crushed6 clove
- Carrots sliced into rounds2 pc
- Sweet green peas150 g
- Extra virgin olive oil4 tbsp
Preparation Steps
1
Brown rabbit pieces in hot olive oil for 10 minutes until golden on all sides. Remove to a platter.
10 min timer
2
SautƩ garlic and carrots for 3 minutes, pour in red wine and reduce by half. Add passata, bay leaf, salt, and pepper.
8 min timer
3
Return rabbit, cover and simmer over low heat for 60-70 minutes until tender. Stir in green peas for the final 10 minutes.
70 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
390
Protein
48g
Carbohydrates
14g
Fat
14g
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
