Maltese Rabbit Stew Recipe -
Maltese Rabbit Stew Recipe
  • READY IN ABOUT 2 hrs

Maltese Rabbit Stew

Recipe by  

"This is a traditional Maltese dish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 20 mins

    1 hr 50 mins


  1. 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.
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Reviews More Reviews

Jan 08, 2010

This was my first try at cooking rabbit and this recipe was wonderful. It is so aromatic and flavorful. After simmering for an hour, I thickened it with 2 teaspoons corn starch mixed with 2 tablespoons water. Other than that I followed the recipe as written. Thank you Joely!

Jul 22, 2010

been making this dish for years. turns out great everytime. only change i do is i dont use any stock, and i usually add 3 pieces of lemon peel


15 Ratings

Oct 25, 2010

This is an easy and good recipe for rabbit. My rabbits are usually around 5lbs dressed and I would recommend tripling the vegetables, and doubling all other ingredients when you have a larger rabbit.

Jul 18, 2011

so good replace oil with olive oil makes it so rich

Mar 28, 2014

Marinade the rabbit for a few hours even overnight, in wine, lots of garlic and onions. Fry rabbit as above and use marinade in the stew too. Enjoy. ymmmmm

Oct 22, 2013

I am Maltese and have been looking for an authentic recipe...This is it! Also, I use the leftover sauce to make spaghetti!

Sep 05, 2011

The recipe is very similar to my grandmothe'rs (minus the fresh rabbit taken from the villa's rooftop cages). This brought back a lot of memories. Unfortunately, I seemed to have bought a tough rabbit that came out a little dry. Otherwise it was as good as I remembered from childhood. Next time will let it cook in wine a little longer before adding starches.

Nov 29, 2010

Good. Was the first time preparing rabbit for me. Didn't have a dutch oven big enough, so I browned the pieces in a skillet and put them in a roaster. After browning the meat, I poured the red wine in the pan to get all of the brown bits off then added that to the roaster along with all of the other ingredients (plus a little water). Roasted it for an hour and it came out great.


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  • Calories
  • 924 kcal
  • 46%
  • Carbohydrates
  • 77.1 g
  • 25%
  • Cholesterol
  • 183 mg
  • 61%
  • Fat
  • 32.2 g
  • 50%
  • Fiber
  • 10.9 g
  • 44%
  • Protein
  • 74.5 g
  • 149%
  • Sodium
  • 459 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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