Stuffat Tal-Fenek is one of the ost iconic Maltese dishes. This dish consists on a slow cooked rabbit stew with garlic and wine. Here we go.
What you need (serves 2)
- 2 pieces of rabbit
- 5 dents garlic
- 1 carrot
- 1 tomato
- 1/4 red bell pepper
- 1/2 bottle red wine
- salt and pepper
- bay leave and rosemary
- 3 spoons olive oil
How you do it
Season Rabbit with salt and pepper and put aside. Peel and Chop all veggies. Heat up the oil in a pot. Roast the veggies (except tomato) in the oil. Add the rabbit and continue roasting. Introduce chopped tomato and cover with red wine.
Let the mix simmer for 25 minutes if you are using a pressure pot or 1 hour is you are using a regular pot.
Serve and enjoy
The Chef Cat 