Andorran Cunillo (Rabbit in Tomato Sauce)

Submitted by KateL

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

 

• Ready In: 1hr 51mins
• Ingredients: 12
• Serves: 4

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

directions

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.

Reviews

[Satyne]

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

 

[mianfarhanishaq]

hated it