Name: Andorran Cunillo (Rabbit In Tomato Sauce)
Yield: 4 servings
Ingredients: 1 rabbit, jointed (about 1.5kg); 1/4 cup white vinegar, about; 1 -2 tablespoon extra virgin olive oil; 4 garlic cloves, finely chopped; 2 onions, sliced; 500 g crushed tomatoes or 500 g chopped tomatoes; 1 bay leaf; 1 sprig fresh thyme; 1 teaspoon dried oregano, crushed; 250 ml white wine; 120 ml water; salt & freshly ground black pepper, to taste

Servings: 4 persons

1 rabbit, jointed (about 1.5kg)
1/4 cup white vinegar, about
1 -2 tablespoon extra virgin olive oil
4 garlic cloves, finely chopped
2 onions, sliced
500 g crushed tomatoes or 500 g chopped tomatoes
1 bay leaf
1 sprig fresh thyme
1 teaspoon dried oregano, crushed
250 ml white wine
120 ml water
salt & freshly ground black pepper, to taste

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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Andorran Cunillo (Rabbit In Tomato Sauce)

How did you like this recipe?