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Stewed rabbit

  • Stuffat tal-fenek

  • Ingredients

  • Serve 4 to 6

  • 1 jointed young rabbit
    500 g belly of pork, cut into portions
    1 medium onion, chopped
    4 garlic cloves, crushed
    4 small carrots, peeled and sliced
    250 g shelled peas
    2 bay leaves
    1 glass red wine
    3 tablesooons tomato puree
    oil for frying
    salt and pepper


    Heat the oil in a deep casserole and fry the rabbit joints lightly on both sides
    remove from the casserole and set aside
    fry the pork belly in the same oil and set aside to
    fry the onion and garlic in the same oil add the rabbit and pork to the casserole
    add the tomato puree diluted in the glass of water bring to boil
    add the glass of red wine bring to boil
    then lower the heat, add the bay leaves season to taste and simmer for 30 minutes
    add the carrots and peas and cook for further 15 minutes or until the rabbit is tender
    the sauce should have reduced by half

  • Serve the sauce with spaghetti as the first meal, and the rabbit stew as the second plate if prefared

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