Maltese Rabbit Stew (Stuffat tal-Fenek)
Malta
Published method, 7 steps.
Ingredients
- 1 large (about 2 kg) whole rabbit
- 2 tbsp sunflower oil
- 1 clove garlic
- 300 g white potatoes, peeled
- 1 small carrot, peeled and chopped
- 800 g canned crushed tomatoes or canned 'Pelati'
- 200 ml red wine
- 1 tbsp sugar
- 2–3 Mediterranean bay leaves
- Tabasco sauce
- Freshly-ground black pepper
- Salt to taste
- 100 g canned peas
- ½ tsp mixed spice
Renata Apan · CC BY-SA 4.0