Rabbit Stew

Every country throughout the world is famous for some particular food or other. Rabbit stew is one of the many varieties of our Maltese cuisine. The true Maltese way of eating rabbit is to serve the sauce with spaghetti as a first course and the rabbit joints with chips as a second one.

Preparation time

  • Ingredients 15
  • Prep Time 00:10
  • Cook Time 01:30
  • Serves 4


  • 1 rabbit
  • 2 onion sliced
  • 6 garlic clove peeled
  • 3 tomato large peeled chopped
  • 2 tsp tomato paste
  • 3 potato peeled quartered
  • 6 carrot peeled sliced
  • 1 cup peas
  • 2 bay leaf
  • 1 pinch mixed herbs
  • 1 tsp olive oil
  • 1 beef stock cube
  • 1 1/4 cup red wine
  • 1 cup plain flour
  • 1 pinch salt and pepper


  1. Add salt and pepper to flour. Mix well.
  2. Roll rabbit portions in seasoned flour.
  3. Cook rabbit in olive oil until slightly brown.
  4. Add onions, garlic, tomatoes and potatoes to the pot. Pour some of the wine over the ingredients. Add tomato paste, stock cube and bay leaves.
  5. Add kidney, liver and peas. Bring to a boil and simmer for about 1½ hours. Add more wine if sauce begins to dry up.

Source: bestrecipes.com.au