Stuffat Tal-Fenek (Rabbit Stew)

Stuffat Tal-Fenek (Rabbit Stew)

Transcript of Stuffat Tal-Fenek (Rabbit Stew) below

by travelpod member

hey everyone welcome back to another

episode of the euro cooking comic on

today's segment of memories of Malta I'm

going to be making what my opinion is

the number one recipe in Malta it's the

national dish what I'm making today is

called stupid pathetic and what that is

is rather stew now before any of you who

are squeamish click this video off here

mia number one rabbit is really really

lean number two is extremely healthy and

good for you and high in protein and

number three no it doesn't taste like a

chicken

it tastes like rabbit but it's not a

gamey gamey meat um you may actually

fool some people if you didn't tell them

it was rabbit they may just go ahead and

assume it is chicken so guys stay with

me and I'll be right back and show you

what we're going to need to makes you

fat tell fennec okay gang I'm dr. show

you what we're going to need to make

stew that tell fennec which is our

rabbit stew so obviously you're going to

need a rabbit now pick a young rabbit

and make sure your butcher includes the

liver the kidneys and the heart because

typically the sauce will be served at

top of spaghetti as a starter and you

might be lucky enough to get one of

those little pieces in the sauce now my

rabbit also came with his little head

yeah the multis are adamant about

including the head of the rabbit in the

stew because they say that's flavor and

I believe them personally I just don't

like my food looking back at me so guys

what you can do is once the the head has

done its job you can discard it you

don't have to eat it or you can give it

to somebody who does enjoy it now the

rabbit is not cut up so I'm going to

show you guys how to cut up and prepare

your fennec as well as far as vegetables

go I have some potatoes and carrots and

a cooking onion and as far as our spices

go you're going to need quite a few bay

leaves I have a book 8 large bay leaves

here I also have some ground cloves

ground allspice and curry powder now

there is people who do sell rabbit

seasoning

if you can get your hands on some go

ahead you can use that as well this is a

tomato based sauce so obviously I have a

jar of strained tomatoes which is

passata

or you can go ahead and use a can of

stewed tomatoes and stew them down and

one of the most important elements of

this stew is a bottle of red wine now

guys when you're cooking with wine

please do yourself a favor and pick a

wine that's really good that you enjoy

and you would drink you don't want to

put a crappy wine or something you're

going to eat also pick a local wine

support your local vineyards this

happens to be from an area called Point

Pelee in Ontario it's the most southern

tip of Canada on the shores of Lake Erie

and it enjoys the same kind of climate

as Northern California so it's a quite a

good wine so this happens to be a merlot

but you can go ahead and use your

favorite red wine anything you would

drink so guys this is everything that

we're going to need to put together our

stew fat and what I'm going to do is

I'll be back next to show you how to

prepare your rabbit there's just two

more things you're going to need is some

seasoned flour with salt and pepper and

I'm a little bit of cooking oil and I'll

show you what we do next all right guys

thanks for sticking it with me okay guys

I'm back with my rabbit and what I've

got ahead and done already is I've taken

the head off and taking the giblets out

I mean it's a cooking children I'm going

to be to McCobb so for me I find it

easier if I flip him belly side down and

you can see his spine and there's a

natural everything is kind of naturally

there so umm no rabbit is bony so you

will have to cut through those bones if

you're using a sharp knife you should be

able to do that effortlessly and now you

can see you have mirrored images so that

is simply a matter of fact of picking

the leg so there's one leg off and then

you do the same with the other leg and

then you would cut the flank into two

pieces and then finally the front arms

so guys this isn't a lesson in butchery

I just wanted to show

you how easy it is to cut up your rabbit

and then I'll show you what I do with

him right guys my rabbit is all been cut

up you just need a really sharp knife

and just follow its natural lines so as

you can see I have the two back legs I

have the two front legs I have the flank

here and that's it and I'll show you

what we do next and that's just I'm

going to wash and pat dry the rabbit

really well and then we're going to

dredge it in some flour and I'll see you

when we're back on the stove hey guys

I'm back to show you how to cook your

your rabbit in flour now I'm only going

to show you a one or two because we all

know how to do this what I've gone ahead

and done is but some salt pepper and

actually some garlic powder into my

flour to season it I've washed and

patted dry my rabbit pieces and simply

it's a matter keep one hand for wet in

one hand for dry and just give your

rabbit pieces a nice coating of flour

and then you're going to shake off the

excess you don't want it to be like

Kentucky Fried Chicken it's just to give

it a nice Brown coating so that's it and

I'm going to set him aside over here and

I'm going to continue the rest of the

pieces and then I'll be back and show

you what we do next

alright guys thanks for watching hey

guys okay I'm back and as you can see my

rabbit pieces are coated in the flour

lightly and over here I have the giblet

pieces that I've cut up as well and yes

there's the head actually it's not so

bad once it's coated in the flour okay

guys so what I have on the stove right

now is my pot with some canola oil

that's getting hot and these guys are

going to go in for a bath in batches and

I'll show you what that looks like in

just a sec hey guys welcome to the

stovetop so in my pot here

have a parrot hello medium spicy and a

girl just nicely browned

players want like a nice brown color and

do this in batches little over posit pan

so I continue running off here at rabbit

user setting aside on a little plate

like this and put all round off and then

I'll join you back and show you what the

guys okay so everything's browned off a

lovely brown color on my panic and

lastly but not least we have our first

panic head in here and he is the last to

be browned off yes okay see little bit

okay guys I'm back on the stovetop and

what I'm doing right now is I'm just

gently sauteing my onions and then I

added the garlic and it smells really

good well you guys know it I and garlic

smells like so at this point um what I'm

going to go ahead and do is add our

veggies cuz they cook they take a little

longer to cook so potatoes grain and

these potatoes are huge guy so I only

use two of them I follow these three

guys too but it's up to you and our

lagdi carrots right so it's gonna give

this a little saute and stir now talking

about the vegetables guys if you watched

my last video um I mentioned but there's

something I always forget and that's

Peas and it's a really important element

of this dish and please don't forget

them I've only taken mine out

and again to your taste and you know me

guys from watching my videos I love peas

and I keep forgetting the but I was

remember in the end so add peas closer

to the end of cooking because as you

know peas don't take long to cook so I'm

just going this guy go for just a bit

and then I'll show you what I do next

I'm going to start adding all the the

flavors the passata and and you guys

will see all right be right back okay

guys I'm back and as you can see I added

my eSATA and I've added all the spices I

did salt and pepper the carrots and

potato while they were sauteing a bit

all the spices as I said are in there

the pisanka and now what I'm going to do

is go ahead and add the entire contents

of my bottle of wine I know it seems

like a lot but you're not going to get

drunk well you know what I'm going to

save some and see if I need to add more

it looks pretty good as it is right and

also there's another thing and I did

forget warship Shire sauce or Worcester

sauce or we want to call it I put a few

looks of that in there as well and I'm

still up let's go just for a bit and

then I'm going to add my rabbit and let

this simmer okay guys and I'll show you

what it looks like when we get to that

point guys there's one thing I'm also

you need to add at this point and that's

your bay leaves so go ahead and add them

and you know what I am and I cook by

taste and smell and look and I think

this I'm concerned for a little bit of

concern which is tomato paste because

our jar passata

just wasn't enough and I did

have another jar so I put some tomato

paste in there and I'm going to add the

fennec in just a minute and then I'll be

back and show you what's next

hey guys are not real quick to touch

base you know there's probably as many

versions of this recipe than there are

cooks in Malta

they say this recipe dates back to the

time of the Knights of Malta so what I'm

showing you guys tonight are the basic

essentials the things you're going to

need to make this recipe taste smell

feel and be authentic now that's not to

say you can't add a little bit more of

something or extract a little bit more

of something make it your own as I said

my kitchen and smell the aromas it

really reminds me of my nanu when he is

inviting us over for frittata so guys

who knows maybe your version of this

will be passed down to other people hey

guys we're back and my stuff at the stew

is smelling so amazing and it's simmered

nicely now and what I'm going to go

ahead and do is add our fennec and all

of even the giblets everything

everything's going in here and then what

I'm going to do now um once all the

fennec is added is put this on a nice

gentle simmer and let it thicken up

because guys we all know is stew is

thick push those boys down

the head is in there yes it is you saw

go in all right

so oh and any juices on your plate oh

yeah they go back in there too

that's flavor okay guys so now our stew

is basically done and all we have to do

is let it simmer and at the end or near

the end is at our Peas and we'll be done

and I will show you guys when it's all

finished thanks a lot for watching hey

guys so I've served my astute and it's

thickening up and I've added my Peas and

forget and at this point I'm going to

love you and leave you I'm going to UM

really simmer this on a low and put a

lid on it and then turn it off because

this do is actually better the next day

and I have some friends who are coming

over and this is going to be our dinner

for tomorrow night so right now I

normally show you guys it played in but

you know what through the magic of video

you will see it plated shortly but just

not in my real time you will see it when

it's done tomorrow so guys at this point

like I said Chad for now thanks for

watching and I'll see you guys tomorrow

my time but in just like a few seconds

for you alright ciao guys

hey guys okay welcome back is the next

day and here I have my spaghetti with

the rabbit sauce as our starter and all

this up to do is to put on a little bit

of parmesan

because Parmesan is good all right guys

I'm really going to enjoy this and then

I'll be back to show you the full fennec

meal from cotta and um hopefully you

guys will try this recipe it's really

good for you guys and I am so glad that

you guys watched hey guys so I'm back

with um my paddock as you can see I have

a nice leg and a couple of pieces of

flank and our stew which is so great

um the potatoes are Karaca peas and if

you're lucky enough you may get some

giblets in there

so guys this is it um I hope you try

this dish is really really tasty if it's

really really good for you and I'll see

you next time on memories of Malta ciao

so you're probably wondering hey what

happened about the head well let me tell

you the head was delicious the cheeks

were very sweet and the brain tasted

like liver we really enjoyed it and I

will be eating it in the future thanks

guys again for watching please hit like

please subscribe and we'll see you next

time on memories of Malta ciao

you