Maltese rabbit stew (stuffat tal-fenek)

A Maltese favourite and full of flavour, this is a beautiful slow-cooked stew that sees your meat falling off the bone. #RecipeForLife

• serves

  4

• prep

  15 minutes

• cook

  2:10 hours

• difficulty

  Mid

Ingredients

• 1 rabbit, jointed into 8 pieces
• sea salt and freshly ground pepper, to taste
• plain flour, for dusting
• 100 ml vegetable oil
• 3 onions, finely diced
• 1 head garlic, cloves peeled and thinly sliced
• 280 g tomato paste
• 2 tbsp curry powder
• 1 tbsp ground turmeric
• 1 tbsp paprika
• 1 tbsp ground cumin
• 1.5 litres chicken stock
• 4 potatoes, peeled cut into 2 cm dice
• 300 g podded peas
• 1 cup parsley leaves

Marinade

• 100 ml olive oil
• 1 head garlic, peeled
• 350 ml red wine
• 5 bay leaves
• 3 cinnamon sticks
• 4 star anise
• 3 cloves

Marinating time: 2 hours

Instructions

To make the marinade, combine all the ingredients in a non-metallic bowl. Add the rabbit pieces, combine well, then cover and refrigerate for at least 2 hours.

Drain the rabbit pieces, reserving the marinade. Pat the rabbit dry, season to taste and dust with flour. Heat the vegetable oil in a large heavy-based saucepan over medium-high heat. Add the rabbit and cook until golden on both sides. Remove from the pan and set aside. Reduce the heat to medium, then add the onion and garlic and cook for 5 minutes or until softened. Add the tomato paste and spices and stir for a few minutes or until fragrant.

Add the reserved marinade and simmer for 15 minutes or until the mixture is almost dry. Return the rabbit pieces to the pan. Add the stock and simmer for 20 minutes or until reduced by one third. Cover with a lid, reduce the heat to low and cook for another 40 minutes. Add the potatoes and cook for another 30 minutes or until tender. A few minutes before serving, stir in the peas. Scatter with parsley and serve.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.