stuffat tal-fenek

Malta · Europe

Short description: This rabbit stew is slow-cooked until the meat is tender and the tomato-wine sauce is rich enough to soak into potatoes or bread.
Ingredients: Rabbit braised with red wine, tomato, garlic, onion, peas, potatoes, bay leaves, olive oil, and pepper.
Cultural note: It is associated with family meals and restaurant platters where the sauce and side starch matter almost as much as the meat.
Common misconception: It is not a quick pan-fried rabbit dish; the stew identity comes from a long braise.

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