Cunillo literally means ‘rabbit’. It’s cooked in a variety of ways in Andorra, but most commonly it is stewed in a rich tomato sauce with onions and white wine.
Servings: 15 Serving Pieces
- 1 Rabbit (about 1.5kg), jointed
- 4 Garlic Cloves finely chopped
- 2 Onions Sliced
- 500 g Tomatoes crushed or chopped
- 1 Bay Leaf
- 1 sprig Thyme
- 1 tsp Dried Oregano crushed
- 250 ml White Wine
- 120 ml Water
- Olive Oil Extra Virgin
- Salt to Taste
- Freshly-ground black pepper, to Taste
- 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.
- Now add the garlic, onion, and tomatoes to the pan and fry gently for about 5 minutes before adding the bay leaf, thyme, and oregano.
- Now add the white wine and increase the heat so the mixture comes to a boil.
- Reduce the volume by about half then add the rabbit and season.
- Reduce to a simmer, cover securely and cook gently for about 90 minutes, or until the rabbit is tender.
Recipe & Image Credit : The Tour Expert