Andorran Cunillo (Rabbit in Tomato Sauce)

Recipe by KateL
READY IN: 1hr 51mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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