Andorran Cunillo (Rabbit In Tomato Sauce) Recipe

Name: Andorran Cunillo (Rabbit In Tomato Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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: 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.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 rabbit, jointed (about 1.5kg), 1/4 cup white vinegar, about, 1 -2 tablespoon extra virgin olive oil, 4 garlic cloves, finely chopped, and more.

Yes, Andorran Cunillo (Rabbit In Tomato Sauce) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Andorran Cunillo (Rabbit In Tomato Sauce)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions