Stuffat tal-Fenek (Maltese Rabbit Stew)
By Debbie Schembri
This is probably the most popular way to cook rabbit for fenkata. When you cut up the rabbit, it helps to follow its anatomy, dividing into the shoulders, legs, head and then dividing the remaining, central section into 4. Marinating overnight imparts a wonderful depth of flavor that is evident at the end of the 3 hours of cooking. If you opt for chips …