This Rabbit Stew is the National Dish of Malta, our desitination for this month Eat the World Challenge. Tender rabbit in a savory wine gravy with potatoes, carrots and peas makes for a perfect one pot meal.
- Sneha’s Recipe: Laham Fuq il-Fwar - Maltese Steamed Beef
- Pandemonium Noshery: Soppa tal Armla (Widows Stew)
- Culinary Adventures with Camilla: Stuffat Tal-Qarnita (Octopus Stew)
- Palatable Pastime: Slow-Cooker Maltese Rabbit Stew (Stuffat Tal-Fenek)
- A Day in the Life on the Farm: Fenkata
- Amy’s Cooking Adventures: Brodu Tat-Tigiega (Maltese Chicken Soup)
- Kitchen Frau: Baked Rice
- Cultureatz: Maltese Pastizzi Pastry
Malta may be a small country, but it is well known around the world for its breathtaking coastlines, crystal-clear waters, ancient structures, and of course, sumptuous cuisines. Of all the islands’ delicacies, arguably the most sought after is Fenkata.
This intrigued me so I went on a search for Fenkata and found this recipe at Allrecipes.com. It sounded delicious and I was able to source rabbit at an Italian market about an hour from our home.
I had never cut up a rabbit before but I figured it would be much the same as cutting up a chicken. It is close but not exact. This video from you tube helped.
Fenkata (Rabbit Stew)
Ingredients
- 1/4 c. olive oil
- 1 rabbit, cleaned and cut into pieces
- 1 vidalia onion, chopped
- 3 cloves garlic, minced
- 1/2 c. red wine
- 1 bay leaf
- 3-4 c. beef broth
- 1/4 t. ground nutmeg
- 2 T. tomato paste
- pinch of sugar
- salt and pepper, to taste
- 4 potatoes, peeled and quartered
- 2 carrots, scraped and cut into chunks
- 1/2 c. frozen peas
- 2 T. cornstarch + 2 T. water, combined for slurry
Instructions
- Heat the oil in a dutch oven over medium high heat. Add the rabbit, onions and garlic. Season with salt and pepper and cook, stirring the vegetables and turning the chicken, until chicken is lightly browned and onions are translucent and fragrant.
- Add the wine, bay leaf, nutmeg, tomato paste, and sugar. Cook and stir, scraping up any browned bits stuck to the bottom of the pan.
- Add the potatoes and carrots, season with salt and pepper, then add the broth until all ingredients are covered. Bring to a boil, then reduce heat, and stir in the peas.
- Cover and simmer for at least an hour or more, until potatoes and carrots are tender. (I allowed my stew simmer on the lowest heat setting for 3 hrs before we ate. You could also make this in the slow cooker, if desired)
- Remove the rabbit and vegetables to a serving dish. Bring the liquid up to a boil and stir in the slurry. Continue to boil until the liquid thickens to a gravy consistency, pour over the stew and serve.
Notes
Adapted from a recipe found at Allrecipes.com
Nutrition Facts
Calories
689.13Fat (grams)
20.26Sat. Fat (grams)
3.94Carbs (grams)
56.1Fiber (grams)
7.77Net carbs
48.34Sugar (grams)
9.76Protein (grams)
63.62Sodium (milligrams)
1061.43Cholesterol (grams)
202.5
Yes, we are on the same wavelength. Rabbit is pricy. I paid 18. I imagine in other parts of the world it is much cheaper. Still, we can enjoy it now and then (if we can find it!)
ReplyDeleteYes and this was a great way to enjoy it.
DeleteI went the seafood route...but the next time I have a rabbit in my fridge. Thanks for sharing.
ReplyDeleteIt was a great, easy recipe Cam.
DeleteMy Italian Swiss grandmother's signature dish was rabbit. I would not even know where to buy it! This sounds amazing. Your foodie friend must have been super impressed!
ReplyDeleteEven better, Frank and our friend, Sharon, were impressed as well.
DeleteI really do love rabbit. The stew looks awesome.
ReplyDeleteIt was Evelyne.
DeleteAnother rabbit stew, wow, this rabbit stew is also delicious!
ReplyDeleteSo good Sneha.
DeleteYour stew looks sooo good. I'm excited to try rabbit again - haven't cooked it in years. Thanks so much.
ReplyDeleteEnjoy Margaret.
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