Rabbit Stew Maltese style or ‘Stuffat tal-Fenek’
The Red Bistro
The Red Bistro
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Ingredients

  • 12-24 hrs before if you can
  • 2 rabbits
  • 3/4 bottle robust red wine
  • 2 onions
  • 4 garlic cloves
  • 8-10 bay leaves
  • 1 x 400g can tomato polpa or whole plum tomatoes mashed up
  • 3 tbsps tomato puree
  • 2 carrots
  • 6-8 medium potatoes
  • 4. Add the tomato
  • 5. After half an hour, add the sliced carrots, potatoes and tomato puree
  • 6. At one hour, prop the lid half off to allow the sauce to thicken up. Check the rabbit after 15 minutes

Instructions

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