Fenkata

Fenkata (Maltese Rabbit Stew)

Fenkata is Malta's national rabbit dish: whole rabbit browned with garlic, then slowly braised in red wine and tomato with bay leaf until the meat falls from the bone. It is traditionally served across multiple courses, often starting with rabbit pasta before the meat on the bone is presented.

Prep

20 min

Cook

120 min

Total

140 min

Serves

4 to 6

Difficulty

Medium

Recipe ingredients

• •1.8 kg (about 4 lb) whole rabbit, cut into 8 to 10 pieces by the butcher; skin on
• •10 g (about 2 tsp) fine sea salt
• •2 g (about 1 tsp) freshly ground black pepper
• •120 ml (½ cup) olive oil, a mild, fruity Maltese-style extra virgin if available
• •20 g (about ½ cup loosely packed) garlic, about 1 whole head, peeled and thinly sliced; do not reduce
• •1 whole large onion, about 200 g, sliced thin
• •12 g (about 2 tbsp lightly packed) tomato paste, double-concentrated for deeper color
• •400 g (about 14 oz) ripe tomatoes, fresh, grated on a box grater, or canned San Marzano
• •250 ml (1 cup) dry red wine, a Maltese Merlot/Cabernet blend (Marsovin or Delicata), or any dry, tannic red you would drink
• •250 ml (1 cup) hot water or light stock, as needed to barely cover
• •4 whole bay leaves, fresh or dried; Malltese cooks often add 2
• •1 whole small cinnamon stick, optional but traditional; omit if unfamiliar
• •15 g (a small handful) fresh flat-leaf parsley, finely chopped, to finish
• •200 g (about 7 oz) fresh egg pasta or dried rigatoni, for the traditional first-course pasta serving

Steps

1. 1 Pat the rabbit pieces very dry with paper towels and season evenly on both sides with the salt and pepper. Let them rest at room temperature for 20 to 30 minutes so they dry further; wet rabbit will not brown.
2. 2 Heat the olive oil in a wide, heavy braising pan or Dutch oven over medium heat until shimmering. Add the rabbit pieces in a single layer, skin side down, and fry until deep golden brown, about 3 to 4 minutes per side. Work in two batches to avoid crowding. Transfer each batch to a plate as it browns.
3. 3 Pour off all but about 2 tablespoons of fat from the pan. Lower the heat to medium-low, add the sliced garlic and sliced onion, and cook gently, stirring often, until soft and pale gold, 8 to 10 minutes. Do not let the garlic burn; if it colors fast, drop the heat and add a splash of water.
4. 4 Stir the tomato paste into the onions and garlic and cook for 2 minutes until it darkens slightly and smells toasty.
5. 5 Add the grated fresh tomatoes (or canned), red wine, water or stock, bay leaves, and the cinnamon stick if using. Stir, scraping up every browned bit on the bottom of the pan.
6. 6 Return the rabbit pieces and any juices on the plate to the pan. The liquid should come about two-thirds up the sides of the pieces; add a little more water if needed. Bring to a bare simmer, then cover with the lid slightly ajar.
7. 7 Simmer gently over low heat for 75 to 90 minutes, turning the pieces every 20 minutes, until the rabbit is fork-tender and pulling cleanly from the bone. Internal temperature in the thickest thigh should read at least 85°C / 185°F, and the meat should feel loose at the joint when prodded. Do not let the sauce boil; reduce the heat if it does.
8. 8 Optional first course (the traditional way): when the rabbit is about halfway done, lift 4 to 6 pieces of rabbit out with tongs, cool briefly, and pull the meat off the bone in large chunks. Return the bones to the pot. Stir the shredded meat into about 200 ml of the braising sauce in a separate small pan, simmer 5 minutes, then toss with the cooked pasta and serve as a first course. The remaining pieces stay whole for the main course.
9. 9 When the rabbit is fully tender, uncover, raise the heat slightly, and simmer another 8 to 10 minutes so the sauce thickens to coat the back of a spoon. Taste and adjust salt.
10. 10 Lift the rabbit onto a warm platter, scatter with the chopped parsley, and serve with the sauce in a bowl alongside, with crusty bread or boiled potatoes and the rabbit pasta first if you have not already served it.