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.^[1][3] It is sometimes served in two courses by pouring the sauce over pasta as a first course and serving the rabbit and vegetables as a main course.^[4]

The dish may have originated as a form of symbolic resistance to the hunting restrictions imposed by the Knights of St John.^[5] The dish gained in popularity after the lifting of restrictions in the late 18th century (and by which time the indigenous breed, Tax-Xiber, had multiplied and prices dropped) and after local domestication of rabbits, a practice which may have been imported from France.^[6]