This is a traditional Maltese dish.

Joely

Recipe Summary

prep:
30 mins
cook:
1 hr 20 mins
total:
1 hr 50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

924 calories; protein 74.5g; carbohydrates 77.1g; fat 32.2g; cholesterol 183.2mg; sodium 458.7mg. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/08/2010
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! Read More
(21)
22 Ratings
  • 5 star values: 15
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/08/2010
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! Read More
(21)
Rating: 5 stars
07/22/2010
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 Read More
(14)
Rating: 5 stars
10/25/2010
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. Read More
(10)
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Rating: 5 stars
07/18/2011
so good replace oil with olive oil makes it so rich Read More
(4)
Rating: 4 stars
10/22/2013
I am Maltese and have been looking for an authentic recipe...This is it! Also I use the leftover sauce to make spaghetti! Read More
(4)
Rating: 5 stars
03/29/2014
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 Read More
(3)
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Rating: 4 stars
11/29/2010
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. Read More
(2)
Rating: 5 stars
02/02/2013
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. Read More
(2)
Rating: 5 stars
09/05/2011
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. Read More
(2)
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