Maltese Rabbit Stew (Fenkata)
Fenkata Say it: fen-KAH-tah
Fenkata is Malta’s much-loved rabbit stew, a communal dish with deep garlic, bay and wine aromas. Rabbit pieces are browned, then slowly simmered with onions, garlic, tomato paste and red wine until the meat is tender and the sauce rich. It is traditionally eaten with spaghetti tossed in the sauce, or with potatoes, and is a centerpiece of family gatherings and village festas. The flavor is savory and slightly gamey, balanced by the wine and herbs.
Maltese Rabbit Stew (Fenkata)
Fenkata
Pronounced fen-KAH-tah
- Serves
- 4
- Prep
- 20 min
- Cook
- 1 hr 35 min
- Total
- 1 hr 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the stew
To finish
Method
Pat the rabbit pieces dry and season all over with the salt and pepper. Heat the olive oil in a heavy pot over medium-high heat and brown the rabbit in batches, turning until golden on all sides, about 6–8 minutes per batch. Transfer to a plate.
Lower the heat to medium, add the onions and cook, stirring, until soft and golden at the edges, 8–10 minutes. Add the garlic and cook for 30 seconds, then stir in the tomato paste and thyme and cook for 1 minute more.
Pour in the wine and bring to a simmer, scraping up the browned bits from the bottom of the pot. Return the rabbit and any juices to the pot, add the bay leaves and stock, and bring back to a gentle simmer.
Cover and cook gently for 45 minutes, turning the rabbit pieces once or twice, until the meat is starting to feel tender.
Uncover and simmer for 30–40 minutes more, spooning the sauce over the rabbit now and then, until the meat is fork-tender and the sauce has reduced to a glossy coating consistency.
Remove the bay leaves, stir in the parsley, and let the stew rest off the heat for 10 minutes. Taste for salt and serve hot.
Regional variants
Some Maltese cooks add a handful of peas, green olives, or cubed potatoes near the end of cooking; the sauce is also commonly tossed with spaghetti and served alongside the rabbit.
Cook's notes
- Use a heavy pot that holds the rabbit snugly; a pot that is too wide can dry out the sauce before the meat is tender.
- If rabbit is hard to find, bone-in chicken thighs make a practical substitute, though the flavor will be milder and no longer truly fenkata.
- The stew tastes even better the next day; reheat gently so the rabbit pieces stay intact.
Serve with
Spaghetti tossed in the sauce, roast or boiled potatoes, crusty bread, and a glass of red wine.
Make ahead and storage
Cool and refrigerate for up to 2 days; the flavor deepens overnight. Reheat gently on the stovetop with a splash of water.
