Maltese Rabbit Stew

Ingredients

• 1 whole rabbit, cut into pieces (1.5 kg / 3.3 lbs) 1 whole rabbit, cut into pieces (1.5 kg / 3.3 lbs)
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 4 tomatoes, diced 4 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 250 ml (1 cup) red wine 250 ml (1 cup) red wine
• 500 ml (2 cups) chicken or vegetable broth 500 ml (2 cups) chicken or vegetable broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste
• Olive oil, for cooking Olive oil, for cooking

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the rabbit pieces with the minced garlic, dried thyme, dried rosemary, salt, and pepper. Mix well to ensure the rabbit is evenly coated with the marinade. Let it marinate for at least 1 hour, or overnight in the refrigerator for maximum flavor.
2. 2.
   Heat a large pot or Dutch oven over medium heat and add a drizzle of olive oil. Add the chopped onions and sauté until they become translucent and slightly caramelized.
3. 3.
   Add the marinated rabbit pieces to the pot and brown them on all sides. This will help seal in the flavors and create a rich base for the stew.
4. 4.
   Once the rabbit is browned, add the diced tomatoes, tomato paste, red wine, chicken or vegetable broth, bay leaves, and a pinch of salt and pepper. Stir well to combine all the ingredients.
5. 5.
   Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 1.5 to 2 hours, or until the rabbit meat is tender and easily falls off the bone.
6. 6.
   Taste the stew and adjust the seasoning if needed. You can add more salt, pepper, or herbs according to your preference.
7. 7.
   Serve the Maltese Rabbit Stew hot with crusty bread or potatoes to soak up the flavorful sauce.

Treat your ingredients with care...

• Rabbit — Make sure to marinate the rabbit for at least 1 hour to allow the flavors to penetrate the meat and tenderize it.
• Red wine — Choose a dry red wine with medium body, such as Merlot or Cabernet Sauvignon, to enhance the flavors of the stew.

Tips & Tricks

• For a richer flavor, you can add a small handful of pitted black olives to the stew during the last 30 minutes of cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew towards the end of cooking. Stir well to thicken the sauce.
• Leftover stew can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Maltese Rabbit Stew in deep bowls, allowing each person to enjoy the tender rabbit meat and flavorful sauce. Garnish with fresh herbs, such as parsley or thyme, for a pop of color and freshness.

Presentation advice

To enhance the presentation of the Maltese Rabbit Stew, you can serve it in individual clay pots or rustic ceramic bowls. This adds a touch of authenticity and creates a cozy and inviting atmosphere.