SBS's SBS stuffat tal-fenek (rabbit stew)
Greg's cooking home page
This recipe comes from the SBS web site, but it's so badly formatted there that I find it painful to read, and the printed version is even worse. This version mainly fixes the formatting.
Stuffat Tal-Fenek - a marvellous slow cooked dish that’s full of flavour, the meat so tender it falls off the bone. Maltese families love to use the rich tomato sauce with pasta as a first course and serve the rabbit with vegetables as a main.

1 rabbit, 1.5 – 2kg

350ml red wine
3 fresh bay leaves
4 cloves garlic, peeled


1. Combine marinade ingredients in a large bowl.
2. Remove rabbit kidneys and liver and chop rabbit into 12 pieces. Remove front and back legs, cutting each in half and cut saddle into 5 pieces. Place rabbit pieces, kidneys and liver into marinade and refrigerate overnight, turning several times.
3. Strain rabbit, reserving liquid and discarding garlic and bay leaves.


1 brown onion, finely diced
2 cloves garlic, finely diced
3 fresh bay leaves
3 tbsp tomato paste
1.5 litres tomato purée
1 cup water
80ml extra virgin olive oil
Peeled potatoes, cut into chunks


1. Preheat oven to 150oC.
2. Heat oil in a heavy based over medium heat and gently brown meat on all sides, seasoning with salt and pepper. Cook until well sealed and golden.
3. Remove from pan and set aside.
4. Fry onions and garlic to release flavour, then add tomato paste, reserved red wine and cook for a minute. Add tomato purée and water and mix well.
5. Return rabbit to the pan, add bay leaves and potatoes.
6. Cover with lid and bake for 2 ½ - 3 hours.

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