Stews
Rabbit Stew
Stuffat tal-fenek
Malta
Rabbit jointed and marinated overnight in red wine and bay, then browned and stewed slowly with garlic, tomato and peas.
Original eatfuls sticker artwork
What it is
A closer look at Rabbit Stew.
Rabbit jointed and marinated overnight in red wine and bay, then browned and stewed slowly with garlic, tomato and peas.
What to look for
Know it when you find it.
The marinade is what separates a real one from a quick stew — ask if the rabbit was left in wine overnight. Served as the second course of a fenkata, after the pasta.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Rabbit Stew.
Names around the table
One food, more than one name.
Keep exploring
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