Rabbit stew

A traditional recipe from Malta, ideal for your Christmas table and any other winter occasion.


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1 large rabbit skinned, head removed
700ml red wine
5 bay leaves
6 tbsp olive oil
3 large onions
4 garlic cloves
400g tomato pulp
3 tsp concentrated tomato paste
3 tsp oregano
salt and freshly ground pepper


  • Wash the rabbit and cut into portions. Place in a dish. Combine the wine, bay leaves, the salt and pepper and pour over the rabbit portions. Let the rabbit marinade in the fridge for about 10 hours
  • Chop the onion in brunoise

1. Heat the oil in a large pan. Remove the rabbit from the marinade and place in the pan. Brown until golden brown. Remove and place in a casserole (ideally a terracotta casserole)

2. Add the onion with the oil in the pan and cook until it starts taking getting some colour. Stir occasionally. Add the garlic.

4. Add the tomato pulp, the concentrated tomato paste, the oregano and the marinade. Add salt and pepper, stir and let the sauce boil vividly for 15 minutes

5. Pour the sauce over the rabbit and cover the casserole. Place in oven and slow cook for about an hour and a half

6. Serve with boiled potatoes and good quality red wine


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