Rabbit in Red Wine Sauce Recipe

Rabbit in Red Wine Sauce

Yield: 4-6

Time: 60 minutes

A traditional recipe from the lovely island of Malta. The mild, tender rabbit meat is infused with rich, hearty flavors from the red wine sauce and spices. Stuffat tal Fenek is a slow-cooked dish enjoyed by Maltese families on Saint Peter and Paul day on June 29. Traditionally served with pasta, I prefer polenta or roasted vegetables.


  • 2 cups (500 ml) dry red wine
  • 1/2 cup (120 ml) red wine vinegar
  • 2 1/4 Tbsp brown sugar
  • 4 Tbsp flour
  • 1 rabbit, about 2-3 lbs (1-1,5 kg), cut up into 8 pieces
  • 10 garlic cloves, finely chopped
  • 1/4 cup (60 ml) olive oil
  • 12 fresh sage leaves, washed and dried on kitchen towels
  • 4 Tbsp rosemary leaves, washed and dried on kitchen towels
  • 1 bay leaf
  • salt and freshly ground pepper


Preheat oven to  350°F (180°C).

Mix red wine, vinegar, and brown sugar together. Set aside.

Season rabbit parts with salt and pepper. Pour flour on a plate and dredge rabbit parts evenly all over. Shake off excess. Heat olive oil over medium-high heat and sauté rabbit all over until nicely browned on all sides. Transfer rabbit to a baking dish. Set aside.marinade

 Reduce heat to medium and add garlic to the saucepan and cook until lightly golden. Add wine marinade, sage, rosemary, and bay leaf to the skillet. Deglaze the skillet by scraping all the brown bits left in the saucepan. Taste for salt and pepper. Remove from heat and pour it all over the rabbit in the baking dish. Cover it tightly with an aluminum foil. Bake it until tender about 45 minutes. Remove rabbit from baking pan and set aside keeping it warm.

 Return the red wine sauce to the saucepan to thicken it a bit if necessary. Serve it with the rabbit.

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