Maltese Rabbit Stew with Prunes and Brandy
This Maltese Rabbit Stew with Prunes and Brandy is a sumptuous dish that combines the rich, gamey flavors of rabbit with the sweet and tart notes of prunes, all enhanced by the warmth of brandy. It's a hearty meal that perfectly encapsulates the rustic charm and culinary traditions of Mediterranean cuisine.
Equipment
- Large pot or Dutch oven
- Measuring cups and spoons
- Knife and chopping board
Ingredients
- 1 whole rabbit (about 2.5 lbs or 1.13 kg), cut into pieces
- 1 cup prunes (5 oz or 142 g), pitted
- 1/2 cup brandy (4 oz or 120 ml)
- 1 large onion (7 oz or 200 g), finely chopped
- 4 cloves garlic, minced
- 1 can chopped tomatoes (14 oz or 400 g)
- 2 large carrots (7 oz or 200 g), sliced
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 2 tbsp olive oil
- 2 cups chicken stock (16 oz or 480 ml)
- Salt and pepper to taste
Instructions
- Soak the prunes in brandy for at least 30 minutes to plump them up and infuse them with flavor.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the rabbit pieces with salt and pepper and brown them in batches, ensuring each piece gets a good sear. Set aside browned rabbit pieces.
- In the same pot, add the chopped onion and minced garlic, sautéing until the onions become translucent, about 3-4 minutes.
- Return the rabbit pieces to the pot. Add the chopped tomatoes, sliced carrots, bay leaves, dried thyme, cinnamon, and ground cloves, stirring to combine.
- Pour in the chicken stock and add the prunes along with the brandy they were soaked in. Bring the mixture to a boil.
- Reduce the heat to low, cover, and let simmer for about 1 hour and 15 minutes or until the rabbit is tender.
- Check seasoning and adjust with salt and pepper as needed. Remove the bay leaves before serving.
- Serve the stew hot with a side of crusty bread or over a bed of creamy polenta to soak up the rich sauce.
Notes
Rabbit meat is lean and can dry out if overcooked, so keep an eye on the stew as it simmers.
You can substitute the rabbit for chicken if rabbit meat is not available; however, the cooking time may vary.
If you prefer a thicker sauce, you can remove the lid during the last 15 minutes of cooking to reduce the liquid.
For a more robust flavor, marinate the rabbit pieces in the brandy overnight in the refrigerator.
As with any stew, the flavors will deepen if left to rest, making this dish perfect for preparing ahead and reheating when needed.