Maltese Fenkata
A rich, robust rabbit stew that brings families together every Sunday across the islands.
Step-by-Step Recipe
Marinate the Meat
Wash the jointed rabbit and marinate overnight in a bit of red wine, garlic, and a bay leaf to tenderize the meat and infuse flavor.
Sear the Rabbit
In a large heavy-bottomed pot, heat olive oil. Remove the rabbit from the marinade (reserve the liquid) and fry the pieces until golden brown on all sides. Remove and set aside.
Build the Base
In the same pot, sauté the onions and garlic until soft. Add the tomato paste and cook for 2 minutes to cook out the rawness. Pour in the crushed tomatoes and the reserved wine marinade.
Simmer Slowly
Return the rabbit to the pot. Add the bay leaves, thyme, and marjoram. Bring to a boil, then reduce to a low simmer. Cover and cook slowly for 1.5 to 2 hours until the meat is incredibly tender and falling off the bone.
Serving Suggestion
Traditionally served in two courses: First, the rich sauce is tossed with spaghetti as a starter. Then, the rabbit meat is served as the main course with fried potatoes and crusty Maltese bread.