Maltese-Style Rabbit Stew

local_grocery_store Ingredients

• 1.5 lbs rabbit, cut into pieces
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cinnamon stick
• 5 allspice berries
• 2 bay leaves
• 1 cup chicken broth
• 1/2 cup red wine
• 1 tsp salt
• 1/2 tsp black pepper

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add the rabbit pieces and brown on all sides, about 5 minutes per side. Remove the rabbit from the pot and set aside.
2. 2.In the same pot, add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds.
3. 3.Add the tomato paste, cinnamon stick, allspice berries, and bay leaves to the pot and stir to combine. Cook for 1-2 minutes, until fragrant.
4. 4.Add the chicken broth and red wine to the pot and stir to combine. Return the rabbit to the pot and bring the mixture to a boil.
5. 5.Reduce the heat to low and cover the pot. Simmer for 1-2 hours, until the rabbit is tender and the sauce has thickened.
6. 6.Season the stew with salt and black pepper to taste. Serve hot over mashed potatoes or with crusty bread.

lightbulb_outline Tips

• chevron_rightIf you can't find rabbit, you can substitute chicken or even beef in this recipe. Just adjust the cooking time accordingly.
• chevron_rightFor a thicker sauce, you can add a tablespoon of cornstarch mixed with a tablespoon of water to the pot during the last 10 minutes of cooking.