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Andorran Cunillo (Rabbit in Tomato Sauce)

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“Entered for "My Food Odyssey". I found this recipe on "The Tour Expert" website as a typical dish from Andorra (Catalan cuisine).”
1hr 51mins

Ingredients Nutrition


  1. Wash the rabbit and rub with a little vinegar then joint and cut into about 15 serving pieces.
  2. Add olive oil to the base of a large cast iron casserole dish and fry the rabbit in this until nicely browned. Remove the meat with a slotted spoon and set aside.
  3. Add the garlic, onion and tomatoes to the pan and fry gently for about 5 minutes.
  4. Add the bay leaf, thyme and oregano. Now add the white wine and water and increase the heat so the mixture comes to a boil.
  5. Reduce the volume by about half then add the rabbit and season with salt and freshly ground black pepper to taste.
  6. Reduce to a simmer, cover securely and cook gently for about 90 minutes, or until the rabbit is tender.

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