Rabbit Stew (Stuffat tal-Fenek)

Ingredients

• 1 whole rabbit (about 1.2–1.5 kg), jointed
• 3 tbsp olive oil
• 2 onions, finely chopped
• 4 garlic cloves, sliced
• 2 carrots, chopped
• 2 celery sticks, chopped
• 200 ml dry red wine
• 400 g can chopped tomatoes
• 2 tbsp tomato paste (koncentrat tal-tadam)
• 400 ml chicken or vegetable stock
• 2 bay leaves
• 1 tsp dried mixed herbs or oregano
• Fresh parsley, chopped, for serving
• Salt and freshly ground black pepper

Method

1. Season the rabbit pieces generously with salt and pepper.
2. Heat the olive oil in a large, heavy-based pot or casserole over medium-high heat. Brown the rabbit pieces in batches until golden on all sides. Remove and set aside.
3. Lower the heat, add the onions, carrots and celery to the pot and cook gently for 10–12 minutes until softened and lightly coloured. Add the garlic and cook for another minute until fragrant.
4. Stir in the tomato paste and cook for a minute to deepen its flavour and remove its raw taste.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly.
6. Add the chopped tomatoes, stock, bay leaves and dried herbs. Return the rabbit pieces to the pot, nestling them into the sauce.
7. Bring to a gentle simmer, then cover and cook on low heat for 1 1/2–2 hours, stirring occasionally, until the rabbit is very tender and the sauce has thickened.
8. Adjust seasoning with more salt and pepper if needed. Scatter with chopped parsley and serve with crusty bread, potatoes or pasta.