Maltese Rabbit Stew

Ingredients

• 1 whole rabbit, cut into pieces (about 2 kg / 4.4 lbs) 1 whole rabbit, cut into pieces (about 2 kg / 4.4 lbs)
• 4 tablespoons olive oil 4 tablespoons olive oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 can (400g / 14 oz) diced tomatoes 1 can (400g / 14 oz) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon red wine vinegar 1 tablespoon red wine vinegar
• 1 tablespoon honey 1 tablespoon honey
• 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
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 50g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the rabbit pieces with the olive oil, minced garlic, red wine vinegar, dried thyme, dried rosemary, salt, and pepper. Mix well to ensure the rabbit is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours or overnight for best results.
2. 2.
   Heat a large pot or Dutch oven over medium heat. Add the marinated rabbit pieces and brown them on all sides, working in batches if necessary. Remove the rabbit from the pot and set aside.
3. 3.
   In the same pot, add the chopped onions and sauté until they become translucent and slightly golden. Add the carrots, celery, and bell peppers, and cook for another 5 minutes, stirring occasionally.
4. 4.
   Return the rabbit pieces to the pot and add the diced tomatoes, tomato paste, honey, bay leaves, and a pinch of salt and pepper. Stir well to combine all the ingredients.
5. 5.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 1.5 to 2 hours, or until the rabbit meat is tender and easily falls off the bone. Stir occasionally and add a splash of water if needed to maintain the desired consistency.
6. 6.
   Once the stew is ready, remove the bay leaves and adjust the seasoning if necessary. Serve the Maltese Rabbit Stew hot, garnished with fresh parsley. It pairs perfectly with crusty bread or potatoes.

Treat your ingredients with care...

• Rabbit — Ensure that the rabbit is fresh and properly cleaned before marinating. If rabbit is not available, you can substitute it with chicken thighs or legs for a similar taste and texture.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine to the stew during the cooking process.
• 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 the cooking time.
• Leftover stew can be stored in the refrigerator for up to 3 days and tastes even better the next day as the flavors meld together.

Serving advice

Serve the Maltese Rabbit Stew in deep bowls, allowing each person to enjoy the tender rabbit meat and flavorful sauce. Accompany it with crusty bread or boiled potatoes to soak up the delicious juices.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic earthenware bowls or on a large platter, allowing the vibrant colors of the stew to shine through.