stuffat tal fenek recipe

Written ByJenny Smyth Posted on
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The Best stuffat tal fenek recipe

I’m so excited to share with you my family’s favorite recipe for stuffat tal fenek, a traditional Maltese dish that’s perfect for any occasion. I’ve been making this recipe for years, and it’s always a hit with my kids and husband.

The best part is that it’s incredibly easy to make and requires minimal ingredients, which is great for a busy weeknight dinner. The dish originated in Malta, where it’s still a staple today.

The name ‘stuffat’ roughly translates to ‘stew’ in English, and ‘tal fenek’ means ‘of rabbit,’ which gives you an idea of the main ingredient used in this hearty stew. The flavor is rich and intense, with the rabbit providing a tender and juicy texture that pairs perfectly with the rich broth.

I love how this recipe has become a staple in our household, and I’m sure it will be for yours too once you try it out! One of the key techniques to making this recipe is to use a combination of onions, garlic, and herbs to create a flavorful base for the stew.

This technique is essential in Maltese cuisine, where aromatics are used to add depth and complexity to dishes. When you take your first bite of this stew, you’ll be transported to the Mediterranean islands where the dish originated.

It’s truly a taste sensation like no other! If you’re looking for a new recipe to add to your repertoire, look no further than this stuffat tal fenek recipe.

Stuffat Tal-Fenek (Maltese Rabbit Stew)

4.7 from 566 votes

Stuffat tal-Fenek is Malta’s national dish, a rich and hearty rabbit stew slowly cooked with vegetables, wine, and aromatic herbs. This comforting one-pot meal is traditionally served with crusty bread or pasta, showcasing the deep flavors of the Mediterranean.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 4Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Stew

1 whole rabbit (about 1.2 kg), cut into 8 pieces
3 tablespoons olive oil
2 large onions, finely chopped
4 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
400g canned chopped tomatoes
250ml dry red wine
500ml chicken or vegetable stock
2 bay leaves
1 sprig fresh rosemary
1 teaspoon dried thyme
1 teaspoon tomato paste
Salt and freshly ground black pepper to taste
1 tablespoon capers (optional)

For Serving

Crusty bread or cooked spaghetti
Fresh parsley, chopped for garnish

👨‍🍳Directions

1Season the rabbit pieces generously with salt and pepper.
2Heat the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.
3Brown the rabbit pieces in batches, about 4-5 minutes per side, until they are deep golden brown on all sides.
4Remove the browned rabbit to a plate and set aside.
5Reduce the heat to medium and add the chopped onions to the pot.
6Cook, stirring frequently with a wooden spoon, for 5-6 minutes until the onions are soft and translucent.
7Add the minced garlic, diced carrots, and celery, and continue cooking for another 3 minutes until the vegetables begin to soften.
8Pour in the red wine and use the wooden spoon to scrape up any browned bits from the bottom of the pot.
9Let the wine simmer vigorously for 2-3 minutes until it has reduced by about half.
10Stir in the chopped tomatoes, tomato paste, bay leaves, rosemary sprig, and dried thyme until well combined.
11Return the browned rabbit pieces to the pot along with any accumulated juices.
12Pour in the chicken or vegetable stock, ensuring the rabbit is mostly submerged.
13Bring the stew to a gentle boil, then reduce the heat to low, cover the pot with a lid, and let it simmer for 1 hour to 1 hour 15 minutes.
14The rabbit should be very tender and easily pull away from the bone when tested with a fork.
15Remove the lid and increase the heat to medium-high.
16Let the stew simmer uncovered for 10-15 minutes, stirring occasionally, until the sauce has thickened to a rich, coating consistency.
17Taste and adjust seasoning with salt and pepper.
18If using capers, stir them in during the last 2 minutes of cooking.
19Serve the Stuffat tal-Fenek hot, garnished with chopped fresh parsley.
20Accompany with crusty bread for dipping or ladle over cooked spaghetti for a traditional Maltese meal.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Wooden spoon
Sharp knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 120mg🧂Sodium: 750mg🌾Total Carbs: 22g🥦Dietary Fiber: 5g🍬Sugars: 10g🥩Protein: 45g

📝Notes

Tips: For deeper flavor, marinate the rabbit pieces in red wine and herbs overnight in the refrigerator. If rabbit is unavailable, chicken thighs can be substituted, though cooking time may be slightly less. Leftovers taste even better the next day as flavors meld.

Watch Video Of How Stuffat Tal-Fenek (Maltese Rabbit Stew) Works

This stuffat tal fenek recipe has become a staple in our household over the years.

Not only does it taste amazing every time we make it, but it’s also incredibly versatile – we love serving it at family gatherings or when we have guests over for dinner.

One of the best things about this recipe is how easy it is to store leftovers – simply refrigerate or freeze until ready to reheat again.

❓ Frequently Asked Questions About Stuffat Tal-Fenek (Maltese Rabbit Stew)

Q: What is stuffat tal fenek?

Stuffat tal fenek is a traditional Maltese stew made with rabbit meat, onions, garlic, herbs, and sometimes potatoes or other root vegetables.

Q: What type of meat should I use?

You can use either rabbit or beef as the main ingredient in this recipe. If using rabbit, make sure to remove any excess fat before cutting it into smaller pieces.

Q: Can I make this recipe in advance?

Yes, you can prepare the stew up to 24 hours in advance by cooking the rabbit and onions until they’re tender. Then refrigerate or freeze until ready to reheat.

Q: How do I serve this dish?

This stew is traditionally served with crusty bread or over rice or pasta. You can also serve it as part of a larger meal with some roasted vegetables on the side.

Q: Is this recipe suitable for vegetarians or vegans?

No, this recipe contains meat and is not suitable for vegetarians or vegans.

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