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Rabbit stew is a traditional dish of the Algonquin people, an indigenous people of North America. [40] Rabbit stew has been described as a "kind of national dish in Crete", Greece, [4] and is also prepared on the Greek island of Icaria, where hares and partridges comprise the primary game meats available. [41]
Stuffat tal-Fenek is a type of rabbit stew in Maltese cuisine. [1] It is the national dish of Malta. [1] [2] It is typically slow-cooked or braised with wine, tomatoes, garlic, bay leaves, cloves, salt, pepper and vegetables.
Rabbit fried with wine and garlic Imqaret served with ice cream There are a number of junctures in which development in Maltese cuisine related to issues of identity. The most significant example is the traditional Maltese stuffat tal-fenek (rabbit stew), often identified as the national dish, quite possibly started off as a form of symbolic ...
Hasenpfeffer is a traditional Dutch and German stew made from marinated rabbit or hare, [1] [2] cut into stewing-meat sized pieces and braised with onions and a marinade made from wine and vinegar. [3]
Traditional Sephardic Jewish Sabbath stew cooked overnight. Made from whole grains, meat, chickpeas or beans, and onion. Also known as dafina. Hasenpfeffer: Germany: Game Traditional German stew made from marinated rabbit or hare, cut into stewing-meat sized pieces and braised with onions and wine, in a marinade thickened with the animal's ...
Stuffat tal-fenek (rabbit stew) Fenek moqli (fried rabbit) Braġjoli (thin slices of meat that are stuffed and rolled as a roulade) Laħam fuq il-fwar (steamed slices of beef) Falda Mimlija (stuffed flank of pork) Laħam taż-żiemel (stallion meat, usually fried or baked in a white wine sauce)
Thanks to Crock-Pots and other slow cookers, it's possible to come home to a fully-prepared (and hearty) dinner after a long day without having to whip out your cutting board and turn on the stove.
Hasenpfeffer (also spelled Hasenfeffer) is a traditional German stew made from marinated rabbit or hare, seasoned with black pepper (German Pfeffer) and other spices. Wine or vinegar is also a prominent ingredient, to lend a sourness to the recipe.