Rabbit Casserole - Stuffat tal-Fenek

rabbit

🥗Healthier: chicken

💰Cheaper: pork

Chicken is more widely available, and pork can be less expensive.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice offers a non-alcoholic option while white wine can be less costly.

bay leaves

💰Cheaper: dried basil

Dried basil can provide a similar aromatic flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Preheat the oven to 180°C (350°F).

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

Sauté chopped onions and garlic until translucent, about 3-4 minutes.

Add diced carrots and potatoes, cooking for an additional 5 minutes.

Season the rabbit pieces with salt and black pepper, then add to the skillet.

Brown the rabbit on all sides, about 8-10 minutes total.

Pour in red wine and scrape up any browned bits from the skillet.

Add chopped tomatoes, bay leaves, thyme, and chicken stock to the skillet.

Bring the mixture to a simmer, then transfer to a casserole dish.

Cover the casserole dish with a lid or foil and bake for 1.5 hours.

Remove the lid, sprinkle with bread crumbs, and bake for an additional 15-20 minutes until golden.

Garnish with chopped parsley and a squeeze of lemon juice before serving.

Cooking Techniques

Spice Level: