Wine-braised rabbit is considered the national dish of Malta, traditionally shared at festive family meals known as
international
Fenkata (Rabbit Stew)
Fenkata (Rabbit Stew) from Malta: traditional step-by-step recipe, with chef tips and clear timings.
- Malta
- MAIN COURSES
- High protein
- medium
30 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 34 g
- Carbohydrates 10 g
- Fat 24 g
Story behind the dish
Preparation
Fenkata (Rabbit Stew) is a Malt preparation with medium difficulty. Reserve about 120 minutes in total (30 for mise en place and preparation, 90 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 chopped rabbit.
- Have ready: 300 ml of red wine.
- Have ready: 2 cloves of garlic.
- Have ready: 1 onion.
- Have ready: 2 bay leaves.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Marinate the rabbit in red wine with garlic
Marinate the rabbit in red wine with garlic, bay leaf and thyme for at least 4 hours. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Drain the rabbit (reserve the wine) and brown it in olive oil…
Drain the rabbit (reserve the wine) and brown it in olive oil until seared. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the chopped onion and sauté until softened.
Add the chopped onion and sauté until softened. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the tomato paste and the marinade wine.
Add the tomato paste and the marinade wine, bring to a boil. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Cover and simmer 1-1
Cover and cook over low heat for 1-1.5 hours until the rabbit is very tender. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the peas for the last 10 minutes.
Add the peas for the last 10 minutes, adjust the salt and serve with crusty bread. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Marinating the rabbit for several hours softens its flavor and tenderizes it.
- This stew improves sitting overnight.
Variations
- Fried Fenkata (fried rabbit with garlic, pre-stewed version).
- Version with added mushrooms.
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