Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Andorran Cunillo (Rabbit in Tomato Sauce) Recipe
    Lost? Site Map

    Andorran Cunillo (Rabbit in Tomato Sauce)

    Andorran Cunillo (Rabbit in Tomato Sauce). Photo by Satyne

    1/1 Photo of Andorran Cunillo (Rabbit in Tomato Sauce)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 51 mins

    6 mins

    1 hrs 45 mins

    KateL's Note:

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

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Wash the rabbit and rub with a little vinegar then joint and cut into about 15 serving pieces.
    2. 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. 3
      Add the garlic, onion and tomatoes to the pan and fry gently for about 5 minutes.
    4. 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. 5
      Reduce the volume by about half then add the rabbit and season with salt and freshly ground black pepper to taste.
    6. 6
      Reduce to a simmer, cover securely and cook gently for about 90 minutes, or until the rabbit is tender.

    Ratings & Reviews:

    • on June 29, 2013


      This was quite nice, I did find that the liquid evaporated a bit too quickly (at the one hour mark, it was nearly dry) so we added some more wine and stock to moisten it up. I think the cooking time was a little too long for the amount of sauce as the rabbit was a little dry. Otherwise, the sauce was a lovely flavour and it looked great. Made for My Food Odyssey June 2013

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 05, 2013


      hated it

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Andorran Cunillo (Rabbit in Tomato Sauce)

    Serving Size: 1 (293 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 150.3
    Calories from Fat 34
    Total Fat 3.8 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 172.5 mg
    Total Carbohydrate 17.1 g
    Dietary Fiber 3.4 g
    Sugars 3.0 g
    Protein 2.9 g

    The following items or measurements are not included:


    fresh thyme

    Ideas from


    Over 475,000 Recipes Network of Sites