Maltese Stuffat tal-Fenek recipe

Today on TACKRECIPE, we are diving into the rich and flavorful world of Maltese cuisine with a traditional Stuffat tal-Fenek recipe. This hearty rabbit stew is considered Malta’s national dish, dating back centuries as a staple of the island’s rural communities. Slow-cooked in a robust tomato and red wine sauce, infused with garlic, bay leaves, and aromatic spices, this dish offers a truly authentic taste of Malta.

Ingredients (Serves 4)

• 1 whole rabbit, cut into pieces
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 large carrots, sliced
• 2 bay leaves
• 2 teaspoons tomato paste
• 400g canned tomatoes, crushed
• 250ml red wine (preferably Maltese)
• 250ml water or broth
• 1 teaspoon paprika
• 1 teaspoon cinnamon (optional, for depth)
• 1 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon sugar (to balance acidity)
• 2 potatoes, cubed (optional)
• Handful of fresh parsley, chopped
• Crusty Maltese bread or cooked pasta, for serving

Sear the Rabbit

Before you begin, pat the rabbit pieces dry with a paper towel to remove excess moisture—this ensures a better sear. Heat 3 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot, carefully add the rabbit pieces in a single layer, ensuring they don’t overcrowd the pan (sear in batches if necessary). Brown the meat on all sides for about 3-4 minutes per side, turning occasionally with tongs. This step locks in the juices and creates a flavorful base for the stew. Once the rabbit develops a deep golden-brown crust, remove it from the pot and set it aside on a plate.

Sauté the Aromatics

Reduce the heat to medium and add one more tablespoon of olive oil if needed. Toss in the chopped onions, minced garlic, and sliced carrots. Stir frequently, scraping up the browned bits from the bottom of the pan (these add rich flavor to the sauce). Let the aromatics cook for about 5-7 minutes, or until the onions turn soft and translucent.

Build the Sauce

Once the vegetables have softened, add 2 teaspoons of tomato paste and stir well, cooking for about 1 minute to remove its raw taste and enhance its umami depth. Pour in the crushed canned tomatoes and red wine, stirring to combine. Next, add the bay leaves, paprika, cinnamon (if using), black pepper, salt, and sugar. The sugar helps balance the acidity of the tomatoes, while the cinnamon (a traditional addition in Maltese cuisine) deepens the flavor profile. Stir everything together to evenly distribute the spices.

Simmer the Stew

Return the browned rabbit pieces to the pot, nestling them into the sauce so they are mostly submerged. If the sauce is too thick, add 250ml of water or broth to loosen it. Cover the pot with a lid, reduce the heat to low, and allow the stew to simmer gently for 1.5 to 2 hours. Stir occasionally to ensure even cooking and prevent sticking. If adding potatoes, cut them into bite-sized cubes and add them in the last 40 minutes of cooking to prevent them from becoming too mushy. The slow simmering process allows the rabbit meat to become tender and infused with the sauce’s deep flavors.

Final Touches

Check the rabbit for doneness—when the meat is falling off the bone, the stew is ready. Remove the bay leaves, as they have done their job of adding fragrance. Taste the sauce and adjust seasoning if needed, adding more salt or pepper to balance the flavors. For a thicker sauce, let the stew simmer uncovered for an additional 10-15 minutes to allow some liquid to reduce.

Serve and Enjoy

Ladle the Stuffat tal-Fenek into deep bowls and garnish with freshly chopped parsley. Traditionally, this dish is served in two courses:

🟢The rich tomato-based sauce is often tossed with pasta, like spaghetti or tagliatelle, as a first course.
🟢The stewed rabbit and potatoes are served as the main dish, accompanied by crusty Maltese bread (Ħobż tal-Malti) to mop up the flavorful sauce.

Tips:

Marinate the Rabbit for Extra Flavor

🟢For a deeper, more robust flavor, marinate the rabbit overnight before cooking. Place the rabbit pieces in a bowl and add red wine, crushed garlic, bay leaves, black pepper, and a splash of vinegar. Cover and refrigerate for at least 8 hours (or overnight). This step tenderizes the meat and enhances its taste, resulting in a richer stew.

Sear the Meat Properly

🟢A good golden-brown sear on the rabbit is essential for a flavorful base. Make sure the pot is hot before adding the meat, and do not overcrowd the pan—work in batches if necessary. The caramelization that occurs during searing adds depth and enhances the sauce’s richness.

Let It Rest Before Serving

🟢After cooking, let the stew sit covered for 10-15 minutes before serving. This allows the flavors to fully meld and the sauce to thicken slightly. Like many slow-cooked dishes, Stuffat tal-Fenek tastes even better the next day, so consider making it in advance for an even richer flavor!