Joely

In the process of making this, I checked on other reviews to see what people thought of the “1/2 cup of peas” that are added, brought to a boil along with the potatoes, and simmered for over an hour. I personally think the author meant DRIED peas. To use fresh, frozen or canned peas would result in tasteless grey mush. The process of cooking the dried ones would also thicken the stew naturally, to answer the comments of those who thought it too watery. I didn’t have dried peas but used lentils, and omitted the potatoes. That means I don’t have an authentic Maltese dish anymore, but does anyone ever make the dish exactly as written in this site?! 😉

The recipe itself is delish. Just need to fix my error, whatever it was. Anyone have any idea why mine turned out a little bitter? Not sure what I did incorrectly. I first noticed it as I was shredding the rabbit as it was cooling and I nibbled some and then it was noticable in the stew. I assumed that's what the sugar was for, which I didn't have, so I added a little maple syrup after I noticed the bitterness. It helped a little, but I didn't want the stew to taste too sweet, so didn't overdo it. So ate it as it was. Likely ideas might be the rabbit itself?, the tomato (which I've found can be bitter from scratch in Italian dishes), etc? Would love some ideas and suggestions. Thanks so much.

This was so delicious! I made it in my instapot and it turned out great. I used wild rice and barley instead of potatoes. Everything else went right by the recipe but added a little heat with a little cayenne pepper. I sautéed the onions, rabbit and garlic in an iron skillet and a very little bacon fat. Then added broth, sautéed meat, barley, wild rice and all spices and tomato paste, pressure cook for 30 minutes. Added carrots, wine, sugar and little more salt pressure cooked for 20 minutes. Opened and added frozen peas and cooked without lid on soup setting for 10 minutes. Wonderful results.

I think the simplicity of this recipe is what makes it so delicious and authentic. I used a beef broth with red wine instead of the bouillon and red wine and turned out great. Keeping this one one hand!