Nunna's Rabbit Stew (Stuffat tal-fenek)
Total time
Author: www.amaltesemouthful.com (Marlene Zammit)
Cuisine: Maltese
- Whole rabbit cut into pieces (the butcher should be able to do this for you - ask them for the livers too)
- 5 cloves garlic sliced thinly
- 2 tbs all spice
- 2 tbs worcestershire sauce
- 2 tbs tomato paste
- Salt and pepper
- 4 onions chopped
- 2 carrots (1 diced into small pieces and the other carrot cut into quarters)
- 1 large celery stick sliced
- 1 can chopped tomato
- 5 bay leaves
- 1 tbs oregano
- 500 ml water
- 10 small peeled potatoes
- Half a lemon cut into three pieces
- ½ cup red wine
- 2 tbs fresh chopped mint
- 1 cup peas
- Olive oil for frying
- Sprinkle all spice, salt and pepper, and worcestershire sauce onto the rabbit pieces.
- Fry rabbit pieces until well browned in a deep frying pan and set aside.
- In the same pan fry onion and garlic for five minutes until lightly coloured.
- Add diced carrot, celery and tomato paste and cook for ten minutes.
- Add can of chopped tomatoes, oregano and bay leaves and cook on medium heat for a further ten minutes.
- Add 500 ml water and rabbit pieces into the frying pan.
- Add potatoes, remaining carrot, lemon rind and wine.
- Bring to the boil and then simmer for 1hr.
- Add peas and cook for a further 15 min.
Recipe by A Maltese Mouthful at https://www.amaltesemouthful.com/nunnas-rabbit-stew-stuffat-tal-fenek/
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