this recipe reminds me in the good old days when we had many rabbits at home. we used to cook rabbits every other sunday. this recipe is exactly as we used to make it more than 35 years ago.
Today I bought a rabbit, and I can hardly wait to cook it the way you did. I watched many videos, but yours was the best. Hey, I like it when you speak in Maltese, now and then. Thank you for sharing this recipe with others.
I tried to make this dish a few years ago using ur recipe... I cremated the rabbit and lost all respect from my uncle who was looking forward to it. Sadly he is gone and I'm unable to redeem myself. All I have is the memory of when my mum use to make it. So delishes.
as for the dish , when frying i salt the oil and i add Lacto to the stew with the wine . lacto is a sweet stout Maltese beer but you can add any swt stout beer that you like
Thanks so much Rita! Too sweet of you to say! And I hope it turns out for you. stay tuned for another recipe using Rabbit, in a Maltese traditional way of course! ;) Grazzi pupa! xo
Hi GoranMak. Am going to try your recipe but can you tell me how much ground cloves, all spice and curry did you add? or better still maybe you can add this recipe in PDF form. Thanks
I add to taste...always. I suggest you start with a small amount or an amount you think you'd enjoy. TASTE your food. It's so important. And then add more of each ingredient accordingly. When it comes to things like this, and in most cooking recipes, who am I to tell you how much of something to add? You may like less or more of something I do...right? Cooking is a feel...and I encourage you to try what you FEEL is best for YOU. As I said, start with a lesser amount of what YOU think the best balance is, and then adjust. Or simply, leave out! I give you the building blocks in my videos. The original blue prints. It's up to you to tweak. I hope that makes sense, and thanks so very much for watching! XOX
LOL. It's REALLY good for you, and tastes a bit like chicken. It's all white meat, and NOT gamey. If you and Angel are trying to eat healthier, I highly recommend it. It can also be baked, fried, and BBQ'd.
There are 2 cities both named Mgarr. One on Gozo and one on the main island. The Mgarr known for the fenkata (rabbit meal) is on the main island of Malta. They do 2 types. The stew ad this video shows, or the marinated "fried version. I also have a video on that version!
You said that the recipe is very traditional and old. However, you added Worchestire sauce. Did they have this hundred's of years ago in Malta? Also, why did you not include celery? In 99% of the rabbit stews I've looked at, celery is always in. Thanks.
Thanks for your comment. Yes, this is a traditional dish however as all recipes go, things change and adapt from family to family. Celery. Hmmmm, I live in Malta and have never seen it in rabbit stew. Perhaps another adaption?
I have made this many times never used curry powder and that’s so much wine the art is to get the juices out of the rabbit and also use belly pork with it , but it does look nice .
Thanks Stephen. Everyone has their way I guess. Some say a whole bottle of wine. Some don't. I have never heard of pork bey in it either, and I live in Mata. Interesting. LOL Thanks for watching!!
Yes pork belly is gorgeous in it as it add more flavour , it is the best sauce for spaghetti though i live in England but my heart is in Malta but specially Gozo just nice seeing you keep the tradition going with tasty Maltese dishes .
getting rabbit from a butcher in AZ is expensive - (*and if you catch them out here, they don't have much meat on them) they want 40.00 for a 2.5 lb rabbit! Nope - So instead of using rabbit I used 5 lbs of pork loin and it came pretty good :}
I hear you! Rabbit back home in Canada is expensive too! Here in Malta, it's quite cheap. Pork loin would work excellently. Good idea! Thanks for letting us know, so others may do the same! Great idea! Thanks for watching!
I raise rabbits and haven't yet made a stew with it. Today I am making your recipe. But what I didn't get was measurements. But I guess I'll go by taste.... It's actually on the stove right now. My husband is the "butcher" and saddly he didn't save the liver or heart or the heads. We have about 40 in the freezer right now, but when the next batch is ready to be slaughtered I will be sure to tell him to save those pieces.
OH! Wonderful! You must tell me how it turned out! Yes, the liver, kidneys, head, etc, are great for flavour! As a matter of fact, some people here in Malta make a spaghetti sauce using only the kidneys. Measurements - in this one - I go by taste, smell and feel. Add what you need to your taste. Glad you enjoyed! Wish I was your house! All those rabbits! YUM! lol Thanks for watching and trying it hon!
hello jiena guzi malti il fenek sajjartu tajjeb tradizjoni maltja imma ir ras tal fenek trid taqsama min nofs u dik tajba ghal likel ghax is sir min gewwa
Thanks for watching. I know it may not be for everyone, but it is very good, and low fat! It is actually catching on more in Canada and the USA. Thanks for your compliment. Keep watching, more to come!
Love your video, best recipe for feneck , i have not cooked this for many years, but will do so tomorrow after watching, well done keep up the good work. cheers from Australia
THANK YOU SO MUCH! Grazzi Haffna! I also have a vid on fried fenek, which you should check out. Thanks for watching ! I appreciate it! Enjoy yer rabbit stew!
hi dan just found your video wile waiting in the airport going to try this recipe when i get home never know you were into cooking this much will have to get a few lesson next time i,m over off Saturday so going out to shoot some rabbits
+John Flanagan Sounds good John! And next time, I will have to make you some Fenek! Yes - love cooking...these days I wish I had more time tho! Need to make a ton more vids! THANKS so much for watching! XO PS - I have another vid on fried rabbit with gravy! WATCH IT! lol Cheers! xo
I know this video is old I feel it love with it just watching the beginning of it looked amazing until I seen that you had spaghetti on the bottom that turned my eyes and made me think wth.Id rather keep it Stew style and leave out the rest of it.
Actually, there is no spaghetti on the bottom of it. The spaghetti is optional, and traditionally in Malta is served as the appetizer. The spaghetti is cooked seperately, with just some of the sauce on top. THEN we eat the stew with the rabbit pieces, potatoes, and carrots. You can CERTAINLY skip the spaghetti part all together! I'm glad you liked it and watched. Still try it. Just eat the stew alone and skip the pasta! Hehe. Thanks for watching!
Thanks for reply not many reply back but I really did like your way of doing it I might just try it out might put some corn and mix with the peas and carrots and potatoes that'd be some type of beef stew but I'd replace it with rabbit I subscribed by the way thanks for the video...Wink wink ^_-
Thanks!!! YES! Make it the way you want! As I said in the video, this is the basic traditional recipe, but so many households make it differently. I always reply to my viewers, and THANKS SO MUCH for subscribing! Stay tuned for more! Wink wink! ^_-
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
this recipe reminds me in the good old days when we had many rabbits at home. we used to cook rabbits every other sunday. this recipe is exactly as we used to make it more than 35 years ago.
Thank you Carmel!! That's a great compliment. Enjoy sabiha! xx
Today I bought a rabbit, and I can hardly wait to cook it the way you did. I watched many videos, but yours was the best. Hey, I like it when you speak in Maltese, now and then. Thank you for sharing this recipe with others.
Grazzi hanini. I hope your Fenek turns out good. I'm honoured that you chose my recipe to do!!
that look really nice , I love rabbit , yes I am Maltese , thanks
+69muscat Grazzi Haffna! Please watch more, and thanks for watching!
Rabbit stew is nice we r from Australia we r maltese background that is the best stew ever
I tried to make this dish a few years ago using ur recipe... I cremated the rabbit and lost all respect from my uncle who was looking forward to it. Sadly he is gone and I'm unable to redeem myself. All I have is the memory of when my mum use to make it. So delishes.
bigwoolycreature - thanks for your input. Well said!
Kyra Cachia - I was born in Canada to a Maltese Mum. I now live in Malta.
You do have Maltese looks , great step by step of a Great Dish
as for the dish , when frying i salt the oil and i add Lacto to the stew with the wine .
lacto is a sweet stout Maltese beer but you can add any swt stout beer that you like
Aron Gatt Thank you! And I hope I have Maltese looks - my Mum is Maltese. LOL! Thanks for watching!
Aron Gatt Yes, but at the time I did this I was in Canada, and didn't have access to Lacto.
No , yours recipe is spot on but in the south they use Lacto aswell which nowadays the Lacto recipe is spread out throughout the island
Very nice, keep it up.
Thank you. I think my videos have gotten better with time, but these recipes never change! Thanks so much!
Nice im maltese im doing it today usually i let the rabbit in wine and garlic for 4/6 hours before i cook tks great job :)
Thanks Nikki C. Please subscribe and comment more!
love it and i am going to try it this weekend Many Thanks you the best
Thanks so much Rita! Too sweet of you to say! And I hope it turns out for you. stay tuned for another recipe using Rabbit, in a Maltese traditional way of course! ;)
Grazzi pupa! xo
Hi GoranMak. Am going to try your recipe but can you tell me how much ground cloves, all spice and curry did you add? or better still maybe you can add this recipe in PDF form. Thanks
I add to taste...always. I suggest you start with a small amount or an amount you think you'd enjoy. TASTE your food. It's so important. And then add more of each ingredient accordingly.
When it comes to things like this, and in most cooking recipes, who am I to tell you how much of something to add? You may like less or more of something I do...right? Cooking is a feel...and I encourage you to try what you FEEL is best for YOU. As I said, start with a lesser amount of what YOU think the best balance is, and then adjust. Or simply, leave out! I give you the building blocks in my videos. The original blue prints. It's up to you to tweak. I hope that makes sense, and thanks so very much for watching! XOX
Your fenech stew Dear Friend is awesome... Thank You so much for uploading the video. Im literally eating your dish with my eyes lol :D
That's so awesome Sylwia! Thank you so much! Keep watching! XO
LOL. It's REALLY good for you, and tastes a bit like chicken. It's all white meat, and NOT gamey. If you and Angel are trying to eat healthier, I highly recommend it. It can also be baked, fried, and BBQ'd.
This is the meal im looking forward to the most ! I was reading most places to get rabbit is on Gozo . Mgarr ?
There are 2 cities both named Mgarr. One on Gozo and one on the main island. The Mgarr known for the fenkata (rabbit meal) is on the main island of Malta. They do 2 types. The stew ad this video shows, or the marinated "fried version. I also have a video on that version!
They both sound delicious !
Thanks . Prosit. Keep it up.
.
Thanks! I think my videos have gotten better over time. LOL But the recipes still stay true!
bully heya
You said that the recipe is very traditional and old. However, you added Worchestire
sauce. Did they have this hundred's of years ago in Malta? Also, why did you not include celery? In 99% of the rabbit stews I've looked at, celery is always in. Thanks.
Thanks for your comment. Yes, this is a traditional dish however as all recipes go, things change and adapt from family to family. Celery. Hmmmm, I live in Malta and have never seen it in rabbit stew. Perhaps another adaption?
I have made this many times never used curry powder and that’s so much wine the art is to get the juices out of the rabbit and also use belly pork with it , but it does look nice .
Thanks Stephen. Everyone has their way I guess. Some say a whole bottle of wine. Some don't. I have never heard of pork bey in it either, and I live in Mata. Interesting. LOL Thanks for watching!!
Yes pork belly is gorgeous in it as it add more flavour , it is the best sauce for spaghetti though i live in England but my heart is in Malta but specially Gozo just nice seeing you keep the tradition going with tasty Maltese dishes .
the is the best stew to eat and i like it
Thank you Emmanuel! I agree! It's almost time to make it again here in Malta. The fall and rain have started. Thanks for watching and commenting!
Great Video. That's exactly how mum does it!
thanks for sharing!!
Thanks Joseph! And please keep watching!!
getting rabbit from a butcher in AZ is expensive - (*and if you catch them out here, they don't have much meat on them) they want 40.00 for a 2.5 lb rabbit! Nope - So instead of using rabbit I used 5 lbs of pork loin and it came pretty good :}
I hear you! Rabbit back home in Canada is expensive too! Here in Malta, it's quite cheap. Pork loin would work excellently. Good idea! Thanks for letting us know, so others may do the same! Great idea! Thanks for watching!
I raise rabbits and haven't yet made a stew with it. Today I am making your recipe. But what I didn't get was measurements. But I guess I'll go by taste.... It's actually on the stove right now. My husband is the "butcher" and saddly he didn't save the liver or heart or the heads. We have about 40 in the freezer right now, but when the next batch is ready to be slaughtered I will be sure to tell him to save those pieces.
OH! Wonderful! You must tell me how it turned out! Yes, the liver, kidneys, head, etc, are great for flavour! As a matter of fact, some people here in Malta make a spaghetti sauce using only the kidneys.
Measurements - in this one - I go by taste, smell and feel. Add what you need to your taste. Glad you enjoyed! Wish I was your house! All those rabbits! YUM! lol
Thanks for watching and trying it hon!
Blasphemy! That gorgeous food served with "bottled" parmigiano? Otherwise, excellent! I will try out your recipe.
Grazzi Haffna! Thanks for watching! xox
Great video, thank you.
+fookinpikee Thank you for your compliment, and thanks so much for watching!
hello jiena guzi malti il fenek sajjartu tajjeb tradizjoni maltja imma ir ras tal fenek trid taqsama min nofs u dik tajba ghal likel ghax is sir min gewwa
Thanks for watching. I know it may not be for everyone, but it is very good, and low fat! It is actually catching on more in Canada and the USA.
Thanks for your compliment.
Keep watching, more to come!
Love your video, best recipe for feneck , i have not cooked this for many years, but will do so tomorrow after watching, well done keep up the good work. cheers from Australia
THANK YOU SO MUCH! Grazzi Haffna! I also have a vid on fried fenek, which you should check out. Thanks for watching ! I appreciate it! Enjoy yer rabbit stew!
Love the presentation :) I haven't tried rabbit before, but it does look like chicken, lol ;)
I was going to, but then the darn pasta arabiata kept staring me in the eye... lol ;) Maybe next time ;)
hi dan just found your video wile waiting in the airport going to try this recipe when i get home never know you were into cooking this much will have to get a few lesson next time i,m over off Saturday so going out to shoot some rabbits
+John Flanagan Sounds good John! And next time, I will have to make you some Fenek!
Yes - love cooking...these days I wish I had more time tho! Need to make a ton more vids! THANKS so much for watching! XO
PS - I have another vid on fried rabbit with gravy! WATCH IT! lol Cheers! xo
cheers thanks Dan will do loved the stew
John Flanagan AWESOME! Mike told me you made it. Next time yer here, I will have you over!
are you maltese or english
I was born in Canada to a Maltese Mother, and a Macedonian Father.
LOL! Right? I hate my food staring back at me, but, once it was coated in flour, and fried, it wasn't so bad. I normally get it without the head. lol
Rabbit ???? Eeeeeek!!! I'm scared to watch lol!
Yummy
Thank you!
Anyone who knocks killing and eating rabbit, yet eats chicken, needs to investigate how chickens are raised. Great video.
Thanks for your comment! You are RIGHT!
He's right! TRY IT! You will be amazed!!
cooked rabbit meat is more tender and juicy than chicken.
I agree! If done correctly, it is more succulent!
Yummie
It IS! haha, Thanks!
Man I could hang out with dude all night and drink a few cold ones. Lol
I know this video is old I feel it love with it just watching the beginning of it looked amazing until I seen that you had spaghetti on the bottom that turned my eyes and made me think wth.Id rather keep it Stew style and leave out the rest of it.
Actually, there is no spaghetti on the bottom of it. The spaghetti is optional, and traditionally in Malta is served as the appetizer. The spaghetti is cooked seperately, with just some of the sauce on top. THEN we eat the stew with the rabbit pieces, potatoes, and carrots. You can CERTAINLY skip the spaghetti part all together!
I'm glad you liked it and watched. Still try it. Just eat the stew alone and skip the pasta! Hehe. Thanks for watching!
Thanks for reply not many reply back but I really did like your way of doing it I might just try it out might put some corn and mix with the peas and carrots and potatoes that'd be some type of beef stew but I'd replace it with rabbit I subscribed by the way thanks for the video...Wink wink ^_-
Thanks!!! YES! Make it the way you want! As I said in the video, this is the basic traditional recipe, but so many households make it differently.
I always reply to my viewers, and THANKS SO MUCH for subscribing! Stay tuned for more! Wink wink! ^_-
Angel said " Rabbit is hella good" ewwwww he's had it before!! lol!
LOL. Thanks. Yeah, it does actually. And it kinda tastes like chicken breast. It's all white meat.