Rabbit Stew Recipe
Rabbit Stew is
Malta’s national dish—a slow-cooked rabbit stew rich in flavor and tradition.
It is usually served with crusty Maltese bread or pasta.
Ingredients:
For the stew:
·
1 whole rabbit
(cut into pieces)
·
2 onions
(chopped)
·
4 garlic
cloves (minced)
·
3 tbsp olive
oil
·
2 tbsp tomato
paste
·
1 can (400g)
crushed tomatoes
·
250ml red wine
·
500ml water or
vegetable stock
·
2 bay leaves
·
1 tsp dried
thyme
·
1 tsp dried
marjoram
·
1 tsp paprika
·
1 tsp black
pepper
·
Salt (to
taste)
·
2 carrots
(chopped)
·
2 potatoes
(diced)
·
1 cup peas
(optional)
For the marinade:
·
250ml red wine
·
3 garlic
cloves (crushed)
·
1 tsp black
pepper
·
1 tsp salt
· 1 bay leaf
Instructions:
Marinate the Rabbit:
Place rabbit pieces
in a bowl with red wine, garlic crushed, black pepper, salt, and bay leaf.
Cover and marinate in
the refrigerator for at least 4 hours (preferably overnight).
Meatloaf:
Heat the olive oil in
a large pot and brown the rabbit pieces on all sides. Remove and set aside.
Sauté the Aromatics:
In the same pot, add
the onions and garlic, cooking until softened.
Make the Sauce:
Stir in the tomato
paste, crushed tomatoes, and wine from the marinade. Simmer for 5 minutes.
Slow Cook:
Add the rabbit back
to the pot. Pour in the water or broth.
Add the bay leaves,
thyme, marjoram, paprika, black pepper, and salt.
Cover and simmer for
about 1.5 to 2 hours over low heat, stirring occasionally.
Add the Vegetables:
Add carrots,
potatoes, and peas (if using).
Continue cooking until vegetables are tender (about 30 minutes).
Serve:
Enjoy with Maltese
bread or serve over pasta for a heartier meal.
Tip: Some Maltese
households add a little chilli or dark chocolate for a deeper flavor.
Enjoy your Stuffed Rabbit!
