World Flavors Cookbook
Stuffat tal-Fenek (Rabbit Stew)
The national dish of Malta: a slow-cooked, rich rabbit stew with red wine and root vegetables.
Cuisine: Malta
Ingredients
- rabbit pieces, onions, garlic, red wine, tomato paste, potatoes, peas, bay leaves, rosemary
Instructions
- Brown rabbit pieces
- Sauté onions and garlic
- Add wine and tomato paste
- Simmer with vegetables and herbs until meat falls off the bone