How to cook Andorra style Rabbit stew – Cunillo

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.


Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: Andorra
Keyword: Andorra, Andorra Cuisine, Bay Leaf, Black Pepper, Cunillo, Dinner, Garlic, Main Course, Olive Oil, Onions, Rabbit, Spring Thyme, Tomatoes
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

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