Maltese Rabbit Stew (Stuffat tal-Fenek)

rabbit

🥗Healthier: chicken

💰Cheaper: pork

Chicken is more widely available and less expensive than rabbit.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Non-alcoholic options provide similar flavor without the alcohol.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Green olives can mimic the briny flavor of capers.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and garlic; sauté until translucent, about 5 minutes.

Add rabbit pieces and brown on all sides, about 8-10 minutes.

Stir in chopped carrots and potatoes; cook for 5 minutes.

Add chopped tomatoes, red wine, bay leaves, and thyme; bring to a simmer.

Cover and cook on low heat for 1.5 to 2 hours, until rabbit is tender.

Stir occasionally and add water if the stew becomes too thick.

Season with salt and black pepper to taste.

Add capers and green olives; cook for an additional 10 minutes.

Remove from heat and stir in lemon zest and chopped parsley before serving.

Cooking Techniques

Spice Level: