Maltese Rabbit Stew

Maltese Rabbit Stew

Joely 1

"This is a traditional Maltese dish."
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1 h 50 m servings 924 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 924 kcal
  • 46%
  • Fat:
  • 32.2 g
  • 50%
  • Carbs:
  • 77.1g
  • 25%
  • Protein:
  • 74.5 g
  • 149%
  • Cholesterol:
  • 183 mg
  • 61%
  • Sodium:
  • 459 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.



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 tabl...

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

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 ra...

so good replace oil with olive oil makes it so rich

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

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

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 beca...

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 ...

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 w...