Stuffat tal-Fenek (Maltese Rabbit Stew)
Debbie Schembri
R E C I P E S
Stuffat tal-Fenek (Maltese Rabbit Stew)
This is probably the most popular way to cook rabbit for fenkata. When you cut up the rabbit, it helps to follow its anatomy, dividing into the shoulders, legs, head and then dividing the remaining, central section into 4. Marinating overnight imparts a wonderful depth of flavor that is evident at the end of the 3 hours of cooking. If you opt for chips (fries), you could make them as the stew finishes cooking.
1 whole rabbit, approximately 1.5 kg (3 to 4 pounds), cut in small portions (see headnote)
500 ml (2 cups) red wine
5 cloves garlic, peeled and whacked with the side of a chef’s knife
5 bay leaves
2 whole cloves
1 teaspoon ground allspice
¼ teaspoon ground cinnamon
salt
good fresh-tasting olive oil, for frying
2 medium onions, sliced
1 medium carrot, finely chopped
3 teaspoons tomato kunserva (paste)
1 14-oz. can chopped tomatoes (400 gr, 2 cups)
black pepper
200 gr (7 oz, about 1 cup) fresh or frozen peas
300 gr (11 oz) spaghetti and Parmigiano Reggiano, optional
In a container that will snugly fit the rabbit, mix together the wine, garlic, bay leaves, cloves, allspice, cinnamon, and a good pinch of salt . Submerge the rabbit, cover, and marinate in the fridge overnight.
The next day, remove the rabbit pieces from the liquid and pat dry. Reserve the wine; remove the garlic cloves and slice. Heat about 2 cm (not quite 1 inch) depth of olive oil in a sturdy frying pan, and fry the rabbit pieces to a deep brown — do not overcrowd the pan. If need be cook in batches. Set the rabbit aside on a plate.
In another pot, heat more olive oil. Over medium heat, fry the onions and carrot for 5 minutes to color them slightly; then add the garlic and continue cooking for another 5 minutes, until it turns a pale golden brown. Add the tomato paste and cook for a further 5 minutes.
Transfer the rabbit with all its juices to the pot and raise the heat. Tip in the marinating liquid, including the bay leaves and spices. Bring to a boil and reduce by one-quarter. Add the tomatoes, season with salt and pepper, stir, turn down the heat and leave to simmer, just small bubbles around the edges of the pot, for 2 hours, checking it occasionally.
During the last 15 minutes, boil fresh peas separately and add them, or add frozen peas directly, and check again for seasoning. If you like, boil the spaghetti and serve it with the sauce from the stew, and grated cheese, as an appetizer, saving the rabbit pieces for the main course to be served alongside chips (fries). If you don’t serve the sauce with pasta, use plenty of crusty bread to mop it up with the rabbit. Serves 4.
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