MEMORIES OF MALTA ~ Stuffat Tal-Fenek (Rabbit Stew)

rabbit

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more widely available.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides a similar flavor profile without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is cost-effective and has a neutral flavor.

bay leaves

🥗Healthier: dried thyme

💰Cheaper: oregano

Oregano is often more accessible and affordable.

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

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

Incorporate diced carrots and celery; cook for another 3-4 minutes.

Add rabbit pieces to the pot, browning on all sides for 8-10 minutes.

Pour in red wine, scraping the bottom of the pot; simmer for 5 minutes.

Stir in chopped tomatoes, bay leaves, and thyme; season with salt and black pepper.

Cover and reduce heat to low; simmer for 1-1.5 hours until rabbit is tender.

Add diced potatoes; cook until fork-tender, about 20-30 minutes.

Adjust seasoning to taste; remove bay leaves before serving.

Garnish with chopped parsley and lemon zest before serving.

Cooking Techniques

Spice Level: