Rabbit stew

Rabbit stew, also referred to as hare stew when hare is used,^[1]^[2] is a stew prepared using rabbit meat as a main ingredient. Stuffat tal-Fenek, a variation of rabbit stew, is the national dish of Malta. Other traditional regional preparations of the dish exist, such as coniglio all'ischitana on the island of Ischia, German Hasenpfeffer and jugged hare in Great Britain and France. Hare stew dates back to at least the 14th century, and was published in The Forme of Cury during this time as a recipe for stewed hare. Rabbit stew is a traditional dish of the Algonquin people and is also a part of the cuisine of the Greek islands. Hare stew was commercially manufactured and canned circa the early 1900s in western France and eastern Germany.

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^ Cite error: The named reference Conover 1915 was invoked but never defined (see the help page).

[Pacrette_1901-1] Cite error: The named reference Pacrette 1901 was invoked but never defined (see the help page).

[Conover_1915-2] Cite error: The named reference Conover 1915 was invoked but never defined (see the help page).

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