Maltese rabbit, Malta's national dish, is of course not
called as such by the Maltese themselves. In Maltese, it is
'Stuffat tal-fenek'.
Basically, it also contains potatoes, but I have found
several versions that omit them. Like this one. To avoid
unnecessary carbohydrates, I also bound the sauce as
little as possible with starch. But feel free to make it a
thick sauce, after all, you are the creative amateur chef!
Maltese rabbit
peeled tomatoes
red wine
rosemary
bay leaf
salt & pepper
cinnamon
paprika powder
veal stock
peas
Dust the pieces of rabbit with flour. Sear them in a pan with
olive oil. Remove the meat from the pan. Fry chopped onions,
carrot slices and crushed garlic in olive oil. Stir with tomato
puree and leave to simmer.
You can finish the preparation in a classic oven, but here I
have chosen an electric tagine.
Place the meat with the onions and garlic in the tagine. Mix
with canned tomatoes and a glass of red wine. Add a bouquet
garni of rosemary and bay leaves. Season further with pepper,
salt, cinnamon powder and paprika powder. Add some brown
veal stock, but not too much. The rabbit should not swim.
Close the tagine and set the timer for 2 ½ hours. Then add
fresh peas to fresh peas to taste and leave to simmer,
covered, for another 30 minutes. simmer. Remove the
rosemary sprigs and bay leaves from the pot.
Serve with potato croquettes or bread. You can serve the
sauce separately if you like.
Maltese rabbit, Malta's national dish, is of
course not called as such by the Maltese
themselves. In Maltese, it is 'Stuffat tal-
fenek'.
Basically, it also contains potatoes, but I
have found several versions that omit
them. Like this one. To avoid unnecessary
carbohydrates, I also bound the sauce as
little as possible with starch. But feel free
to make it a thick sauce, after all, you are
the creative amateur chef!
Maltese rabbit
Dust the pieces of rabbit with flour. Sear them
in a pan with olive oil. Remove the meat from
the pan. Fry chopped onions, carrot slices and
crushed garlic in olive oil. Stir with tomato
puree and leave to simmer.
You can finish the preparation in a classic oven,
but here I have chosen an electric tagine.
Place the meat with the onions and garlic in the
tagine. Mix with canned tomatoes and a glass
of red wine. Add a bouquet garni of rosemary
and bay leaves. Season further with pepper,
salt, cinnamon powder and paprika powder.
Add some brown veal stock, but not too much.
The rabbit should not swim.
Close the tagine and set the timer for 2 ½
hours. Then add fresh peas to fresh peas to
taste and leave to simmer, covered, for another
30 minutes. simmer. Remove the rosemary
sprigs and bay leaves from the pot.
Serve with potato croquettes or bread. You can
serve the sauce separately if you like.
peeled tomatoes
red wine
rosemary
bay leaf
salt & pepper
cinnamon
paprika powder
veal stock
peas
