Rabbit in Red Wine Sauce

Stuffat tal Fenek is a national dish from Malta. The mild, tender rabbit meat is infused with rich, hearty flavors from the red wine sauce and spices. A marvelous slow cooked dish enjoyed by Maltese families on Saints Peter and Paul day on June 29. Tradionally served with pasta, I recommend polenta or roasted vegetables.

Etruscan-style Rabbit

Coniglio all’Etrusca, tender rabbit meat in a savory sauce of herbs and spices. The original recipe from Tuscany calls for hare. Its mild flavor is similar to veal or chicken and it’s high in protein and low in fat. Slow cooking keeps the meat particularly juicy.