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Rabbit Stew Recipe - Stuffat Tal-Fenek

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April 29, 2013 / Maltese / By
Maxim

As a Frenchman I love stew dishes. The Boeuf Bourguignon is one of my favorites, but now that I have been living in Malta for a few months I have discovered a new dish that was still unknown to me - the Rabbit Stew. This meal is just so delicious and very tasty; it is marinated in wine and garlic.


 

Ingredients:

1 rabbit, weighing about 1.5 kilos cut into pieces

2 onions finely chopped

3 garlic cloves

4 large tomatoes, peeled and chopped

2 teaspoons tomato paste

3 or 4 potatoes, peeled and quartered

4 carrots, peeled and sliced

200 g peas

5 bay leaves

Mixed herbs

400ml of tomato sauce

300 ml of red wine

1 tsp. of sugar

2 tsp. olive oil

Preparation:

  1. Cut the rabbit into 8 pieces and marinate overnight in the wine, garlic and bay leaves
  2. Heat the oil in a thick bottomed pot, add the rabbit and cook. You need to cook the rabbit until the outside is slightly brown.
  3. Add the tomato sauce and slowly bring it to boil
  4. Add the onions, garlic, tomatoes, potatoes, carrots, peas, red wine
  5. Add a bit of sugar to balance the acidity of the tomato sauce
  6. Pour the red wine, and add the bay leaves
  7. Simmer for about one and a half hours. If the sauce starts to dry up add some more wine
  8. If you want to serve it Maltese style you should cook pasta and serve it with the rabbit sauce as an entrée, otherwise just serve it with the vegetables of your choice and green salad.
  9. Enjoy your meal!

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Country: Malta

Province/State: Malta

City: N/A

Address: N/A

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Price Guide:N/A (What's this?) N/A = home cooked meal,etc
$ = street food, fast food,etc
$$ = bistro, cafe, pub, bar,etc
$$$ = fine dining,etc

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