Fenkata (Maltese Rabbit Stew / Stuffat tal-Fenek)

Ingredients

• 1.5kg (about 3 lb) rabbit, jointed into pieces
• 500ml (2 cups) red wine
• 4 bay leaves
• 6 garlic cloves, lightly crushed
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 onion, chopped
• 2 tbsp tomato paste
• 400g (14 oz) tinned crushed tomatoes
• 500g (1 lb) potatoes, peeled and quartered
• 1 cup (150g) frozen peas
• salt, to taste
• water or stock, as needed
• 300g spaghetti (optional, for the traditional first course)

Before you cook

• Place the rabbit pieces in a large non-metallic bowl or dish.
• Pour the red wine over the rabbit and add the bay leaves, half the crushed garlic, and the black pepper.
• Cover the dish and marinate the rabbit in the fridge overnight, turning the pieces once if you remember.
• The next day, lift the rabbit out of the marinade and pat the pieces dry with paper towel, keeping the marinade liquid to one side.
• Chop the onion and peel and quarter the potatoes.

Steps

1. Heat the olive oil in a large, heavy pot over medium-high heat.
2. Brown the rabbit pieces in batches, turning them until golden on all sides, then lift them out onto a plate.
3. Add the chopped onion and remaining garlic to the pot and cook for 3 to 4 minutes until softened.
4. Return the browned rabbit to the pot.
5. Pour in the reserved marinade along with its bay leaves.
6. Stir in the tomato paste and crushed tomatoes.
7. Add enough water or stock to just cover the rabbit pieces.
8. Bring the pot to a boil, then lower the heat so it holds a gentle simmer.
9. Cover the pot and simmer for 2 hours, checking occasionally that there's still enough liquid and topping up with a splash of water if it's running dry.
10. Add the quartered potatoes to the pot and continue simmering, covered, for another 30 minutes until they're tender.
11. Stir in the frozen peas and simmer uncovered for a final 10 minutes.
12. Taste the sauce and season with salt as needed.
13. Fish out the bay leaves before serving.
14. If serving the traditional way, boil the spaghetti in salted water until al dente, toss it with a ladle of the stew's sauce, and serve it as a first course before the rabbit and vegetables.