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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

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Satyne June 29, 2013
Andorran Cunillo (Rabbit in Tomato Sauce)