Stuffat tal-fenek | Maltese Rabbit Stew

Thermomix® time: 50 min

Ingredients Maltese rabbit stew

  • 500 g red wine
  • 8 garlic cloves
  • Salt and pepper to taste
  • 1 rabbit cut in 8 pieces
  • 50 g olive oil
  • 500 g tomato purée concentrate
  • 5 g sugar
  • 3 bay leaves
  • 2 medium carrots, chopped into bite sized pieces
  • 3 potatoes, cut into bite sized chunks and parboiled
  • 200 g peas
  • 1000 g spaghetti, angel hair or pasta
  • Crusty Maltese bread


Marinade preparation

  1. Place wine, garlic, salt and pepper into mixing bowl and chop 5 sec/ speed 7.
  2. Place rabbit in a large bowl and cover it with the marinade. Add a cut bay leave and keep in the refrigerator for 24 hours.

Stew preparation

  1. Place olive oil into mixing bowl for 2 min/ 100ºC/ speed 1.
  2. Add rabbit and sauté 10 min/ 120ºC/ reverse position / speed spoon. Remove the rabbit and set aside.
  3. Place tomato purée and sugar into mixing bowl and cook 8 min/ 100ºC/ reverse position/ speed spoon.
  4. Add rabbit, bay leaves, salt and wine from the marinade and cook 20 min /100º/ reverse position/ speed spoon.
  5. Check seasoning, add vegetables and cook 10 min/ 100ºC/ reverse position/ speed spoon.
  6. Serve with spaghetti, a green salad and some crusty Maltese bread on top.