Maltese Rabbit Stew Recipe - Allrecipes.com
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

Directions

  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr 20 mins
  • READY IN 1 hr 50 mins
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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

 

13 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

 
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.

 
Feb 02, 2013

Very nice recipe, which I suspect would work just as well with any kind of meat.. We happened to have a rabbit -- a Snowshoe Hare my son got while bird hunting birds. Didn't use a bay leaf because I didn't have any, and used eight carrots instead of two, and also used one of those little cups of bouillon instead of a cube. Otherwise I followed the recipe. Sea salt and good cracked black peppercorns probably helped, too. It was delicious, and dipping some locally made bread in the broth was very tasty. It's kind of labor intensive but worth the effort; I'd give it five stars.

 
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

 

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Nutrition

  • 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
  • 556 mg
  • 22%

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

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