COPPER🇲🇹 Malta
Fenek recipe
Savor the rich flavors of Malta with this rabbit stew.
Ingredients
- 1200 g rabbit
- 60 ml olive oil
- 200 g onion
- 4 garlic
- 150 g carrot
- 250 ml red wine
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp salt
- 1 tsp black pepper
How to make Fenek
- Chop 200 g of onion, 2 cloves of garlic, and 1 carrot. Set these aside for later use.
- In a large pot, heat 60 ml of olive oil over medium heat until shimmering, about 1 minute.
- Add 1 kg of rabbit pieces to the pot and brown them on all sides for about 8-10 minutes. Remove the rabbit and set aside.
- In the same pot, add the chopped onion, minced garlic, and diced carrot, sautéing until softened, about 5-7 minutes.
- Pour in 250 ml of red wine, scraping the bottom of the pot to release the flavors.
- Stir in 2 tbsp of tomato paste, 2 bay leaves, 1 tsp of salt, and ½ tsp of black pepper. Combine well.
- Return the browned rabbit pieces to the pot, ensuring they are submerged in the sauce.
- Cover the pot and reduce the heat to low. Let it simmer gently for 90 minutes, stirring occasionally to avoid sticking.
- Once the rabbit is tender, remove from heat and let rest for a few minutes before serving.
- Serve hot, and enjoy your Fenek with some crusty bread or a side of pasta.
What is Fenek?
Fenek is a traditional dish from Malta, simmered in one pot, and takes about 120 minutes from start to finish. It is built around rabbit, red wine and onion. The recipe below uses 10 ingredients and is written out step by step.
How long does Fenek take?
At 120 minutes it is slower than 79% of the 588 dishes in Copper's atlas. Copper's atlas has 2 dishes built on rabbit. The method runs to 10 steps, the longest being 90 minutes.
Any tips for making Fenek?
Use fresh rabbit for a truly authentic Maltese dish.
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