Maltese Rabbit Stew Food
MALTESE RABBIT STEW
This is a traditional Maltese dish.
Provided by Joely
Categories Soups, Stews and Chili Recipes Stews
Time 1h50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan over medium heat; cook the rabbit, onion and garlic in the hot oil until the garlic and onion are fragrant and the rabbit is brown. Stir in the wine, bay leaf, beef bouillon, nutmeg, tomato paste, and sugar; season with salt and pepper. Add the potatoes, carrots, and peas. Pour enough water over everything until covered. Bring stew to a boil; reduce heat to low and allow to simmer until the potatoes are completely cooked through, about 1 hour.
Nutrition Facts : Calories 924 calories, Carbohydrate 77.1 g, Cholesterol 183.2 mg, Fat 32.2 g, Fiber 10.9 g, Protein 74.5 g, SaturatedFat 7.7 g, Sodium 458.7 mg, Sugar 8.4 g
MALTESE RABBIT STEW
Make and share this Maltese Rabbit Stew recipe from Food.com.
Provided by sheepdoc
Categories Stew
Time 2h
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a skillet over medium heat.
- Cook rabbit, onion, and garlic until rabbit is browned.
- Add wine, bay leaf, bouillon, nutmeg, tomato paste, sugar, salt and pepper.
- Add potatoes, carrots, and peas.
- Add enough water to cover.
- Bring to a boil, reduce to a simmer.
- Cook until potatoes are done, about one hour.
Nutrition Facts : Calories 945.6, Fat 33.2, SaturatedFat 7.7, Cholesterol 194.1, Sodium 503.8, Carbohydrate 76.3, Fiber 10.9, Sugar 8.4, Protein 78
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- Marinate the rabbit in the wine, garlic and bay for an hour or two, or if possible the night before cooking. Cover and chill in the fridge
- When ready to cook, remove the rabbit joints from the marinade, shaking off excess liquid. Heat the olive oil over a high heat in a heavy-based casserole or pan and sear the rabbit on all sides until lightly browned (about 4 minutes on each side). Remove and set aside
- Lower the heat and add the onion and some fresh bay leaves to the pan. Brown the onion gently for around 5 minutes, then add the garlic and continue to gently fry for another minute
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- Pastizz. There’s no better way to start this Maltese food guide than with pastizz, a savory flaky pastry typically stuffed with a filling of ricotta cheese or mushy peas.
- Ftira. Bread is a vital part of many cuisines and Malta is no exception. Malta produces different types of bread, none more important perhaps than ftira.
- Aljotta. Aljotta refers to a type of fish soup popular in Maltese cuisine. It’s a lemony and garlicky soup that becomes especially popular during Lent when meat is forbidden.
- Bigilla. Bigilla is a traditional Maltese dish made with mashed tic beans as its primary ingredient. Known locally as ful ta’ Ġirba, it’s a type of bean that’s very similar to broad beans but smaller, darker, and with a harder skin.
- Timpana. If you like baked pasta dishes, then you’re going to love timpana. It’s Malta’s answer to Italy’s timballo. Timpana is a classic Maltese pasta pie made with layers of tubular pasta like penne, macaroni, or ziti.
- Stuffat tal-Fenek (Maltese Rabbit Stew) Fenkata refers to a traditional Maltese communal meal consisting of rabbit cooked in various ways. Popular Maltese dishes made with rabbit include fenek moqli (fried rabbit with garlic) and spagetti tal-fenek (spaghetti with rabbit sauce), but the most delicious has to be stuffat tal-fenek or rabbit stew.
- Bragioli. Bragioli refers to a type of Maltese beef roll. It consists of flattened pieces of beef steak wrapped around a filling made from bacon, ground beef, hard-boiled egg, breadcrumbs, herbs, and seasonings.
- Zalzett tal-Malti. Who doesn’t love a good sausage? Zalzett tal-Malti refers to a type of Maltese sausage made with fatty minced pork, garlic, herbs, pepper, and sea salt.
- Platt Malti. Platt malti doesn’t refer to any singular dish, but a selection of small Maltese dishes or appetizers. You can think of it as Malta’s answer to Spanish tapas, Italian antipasto, or Turkish meze.
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- Bigilla (Bean Paste) Often described as the dip of all dips, Bigilla is a real staple in Malta. This spreadable dip is traditionally made using dried, smashed fava beans locally known as “ful tal-girba”, olive oil, salt, pepper, garlic and herbs and eaten with Galletti’s (described below).
- Timpana (Baked Macaroni) Carbs on carbs on carbs. The ultimate pasta pie. This baked pasta dish is made using very simple ingredients – macaroni and pastry.
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