gozitandinner
Stuffat tal-Fenek
Gozo's celebrated slow-cooked rabbit stew in red wine with herbs and vegetables.
Prep
20 min
Cook
90 min
Servings
4
Difficulty
Medium
★★★★★
4.9(341 ratings)#rabbit#stew#wine#braised#Sunday
About This Recipe
Rabbit stew is the national dish of Malta and Gozo, traditionally prepared for Sunday lunch and festas. The rabbit is marinated overnight in wine and herbs, then braised until the meat falls from the bone and the sauce deepens to a rich, fragrant gravy.
Ingredients
Serves 4
- 1 wholerabbit(jointed)
- 250 mlred wine
- 400 gcanned tomatoes
- 3 clovesgarlic
- 2 sprigsfresh rosemary
- 3 tbspolive oil
Instructions
- 1
Marinate
Marinate rabbit joints in red wine, garlic, and rosemary overnight in the fridge.
- 2
Brown rabbit
Remove rabbit from marinade, pat dry, and brown in olive oil in a large pot.
- 3
Add sauce
Add marinade and canned tomatoes. Bring to a simmer.
- 4
Braise
Cover and cook on low heat for 75–90 minutes until rabbit is very tender.
- 5
Serve
Serve over spaghetti or with crusty bread and a green salad.
Pro Tips
- →
Overnight marination is key to tender, flavourful rabbit.
- →
Skim fat from the sauce before serving.
Variations
- •
Add olives and capers to the sauce.
- •
Use white wine for a lighter flavour.
Storage
Refrigerate up to 3 days; reheats beautifully.
History & Origin
Fenek (rabbit) was introduced by the Knights of St John and became the cornerstone of Maltese and Gozitan cuisine.
Frequently Asked Questions
Can I use chicken instead?
Yes, adjust cooking time to about 50 minutes.
Nutrition Facts
Per serving · 4 servings total
Calories420kcal
Protein48g
Carbohydrates10g
Fat18g
Fiber2g
Protein48g
Carbs10g
Fat18g
Time Summary
Prep time20 min
Cook time90 min
Total time110 min
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