Maltese rabbit is one of the national dishes of Malta and a must-try for almost every traveler visiting the island. It’s a rich, incredibly flavorful rabbit stew, slowly cooked in garlic and red wine, and it captures the very essence of the island.
What Is the Maltese Rabbit Recipe?
Around the world, this dish is often referred to as “Maltese rabbit,” though its original name is stuffat tal-fenek, and it’s one of Malta’s national dishes. The name literally means “stewed rabbit”.
The rabbit is marinated in garlic- and bay leaf-infused red wine for at least one night—this is one of the key secrets of an authentic Maltese rabbit recipe. In fact, based on the many variations out there, I’d say that just by including this step, your version already qualifies as authentic.
The cooking process involves slow simmering for two to two and a half hours with the red wine marinade, onion, and tomatoes. You can do this on the stovetop or in an oven-safe dish. Carrots, potatoes, and green peas are commonly added and cooked together with the meat. The flavors show off the best of Malta: strong Italian influence, yet bold, vibrant, and distinctly Maltese.
The Original Maltese Rabbit Recipe
The Maltese rabbit recipe is kind of like goulash in some countries. Everyone considers it a traditional local dish, and it’s available in every tourist-friendly restaurant. But that doesn’t mean it’s made at home all the time, and you’ll find as many versions as there are kitchens.
I’ve had the chance to try Maltese rabbit at several restaurants on the island, and when researching this recipe, I dug deep—not just online, but also in printed cookbooks. Apart from the recurring ingredients like rabbit, red wine, tomato, garlic, and bay leaves, the rest can vary widely. Even the restaurant versions had subtle differences.
So don’t expect one definitive version of the Maltese rabbit recipe, or that this one will match exactly what you had in Malta.
This version is most similar to the recipe that used to be featured on bankrupted Air Malta’s website, which many considered the most authentic one circulating online. From my own experience, green peas are also a common addition in Malta, so I included them here.
Serving Maltese Rabbit
Traditionally, it’s served with fries and local bread. These days, though, you’ll see it plated in all sorts of ways.
Maltese Rabbit (Stuffat tal-Fenek)
Ingredients
Method
- Cut the rabbit into pieces. Peel the garlic cloves for the marinade and smash them using the flat side of a knife.
- Place the rabbit pieces, garlic, and bay leaves in a bowl. Pour in the wine. Let it marinate in the fridge overnight—or even for a full 24 hours.
- Flip the pieces once during marinating so all sides soak evenly.
- Remove the rabbit from the marinade. Discard the garlic and bay leaves, but keep the marinade.
- Finely chop the onions and garlic. Sear the rabbit on all sides in a large pot with olive oil over medium-high heat, about 3–4 minutes per side. Remove the meat and set it aside.
- In the same pot, sauté the onion on medium-low heat until soft, about 6–8 minutes. Add the garlic in the last minute.
- Stir in the passata and tomato paste. Let it simmer for 2–3 minutes.
- Add the reserved marinade, bay leaves, salt, and pepper. Return the rabbit to the pot along with any juices. Pour in enough water to just cover the meat.
- Bring to a boil, then reduce heat and simmer, covered, for 40 minutes.
- Meanwhile, peel the potatoes and carrots. Slice the carrots into rounds and cut the potatoes into large chunks (halves or quarters if medium-small).
- Add the potatoes and carrots to the pot, making sure the sauce covers everything. Bring back to a boil, then simmer covered on low heat for another 40 minutes.
- Remove the lid and cook uncovered for another 30 minutes so the sauce thickens. Check that the meat and potatoes are tender. The rabbit should fall off the bone. If not, keep cooking a bit longer with the lid on. Avoid stirring too much to keep the vegetables intact.
- Once everything is tender, add the green peas and cook for another 5–10 minutes until they're done.
- Your Maltese rabbit is ready. Serve hot and enjoy!
