Maltese rabbit stew

Maltese rabbit stew


29 people made this

About this recipe: This is a traditional Maltese stew.


Serves: 4 

  • 4 tablespoons olive oil
  • 1 rabbit, cut into pieces
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 125ml red wine
  • 1 bay leaf
  • 1 beef stock cube
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons tomato puree
  • 1/4 teaspoon caster sugar
  • salt and freshly ground black pepper to taste
  • 4 large potatoes, peeled and quartered
  • 2 carrots, chopped
  • 100g frozen garden peas

Prep:20min  ›  Cook:1hr15min  ›  Ready in:1hr35min 

  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 browned. Stir in the wine, bay leaf, beef stock cube, 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 the boil; reduce heat to low and allow to simmer until the potatoes are completely cooked through, about 1 hour.

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Reviews (2)


well done, a good rabbit recipe. - 14 Nov 2008


I quite enjoyed this and am looking forward to how it works with other meats. the red wine content should work quite well if beef is substituted for the rabbit. - 14 Oct 2012

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