Andorran Cunillo

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Andorran Cunillo (Rabbit in Tomato Sauce) is a national specialty dish. Andorrans love wild game, and this Andorran Cunillo entree is a prime example of why – try some, you will see for yourself!

Andorran Cunillo

(Photo Attributed to Author: Claus Ableiter)

Andorran Cunillo Recipe-


(serves 4)

  • 1 whole rabbit (about 2-3 lb.)
  • 1⁄4 cup white vinegar, more or less
  • 2 tbsp. extra-virgin olive oil
  • 6 large cloves garlic, peeled and rough chopped
  • 2 medium white onions, peeled, quartered, and thin sliced
  • 18 oz. chopped and/or crushed tomatoes
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 tsp. dried oregano, crushed
  • 1 cup good quality dry white wine (suggest Sauvignon Blanc, or Chardonnay)
  • ½ cup water
  • freshly ground coarse sea salt and black peppercorns, to taste
  1. Wash the rabbit, rub well with a little vinegar, then chop apart at the joints, de-bone, and chop the meat into large bite-sized chunks.
  2. Put the olive oil into a large casserole dish (cast iron is great, if you have it), place on a burner on medium-high flame, and fry the meat, stirring, until well browned all over. Use a slotted spoon to remove the meat, and set aside for now.
  3. Lower the flame to medium, then add and stir in the garlic, onion and tomatoes into the dish, and gently sauté for about 5 minutes, until onion is translucent and fragrant.
  4. Now add and stir in the thyme, oregano and bay leaf, then add in the water and wine—raise the flame until the mixture comes to a vigorous boil.
  5. Reduce the flame to medium-high, add and stir the rabbit meat back in, and season with freshly ground salt and black pepper, to taste.
  6. Reduce the flame to a lively simmer; cover the dish tightly, and gently cook for about one and a half hours, or until the rabbit meat is fork-tender.
  7. Serve your Andorran Cunillo while nice and hot, with generous portions ladled over freshly cooked pasta or rice.

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