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 Recipe-
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve your Andorran Cunillo while nice and hot, with generous portions ladled over freshly cooked pasta or rice.
Contact us and/or Join Our Mailing List
(We respect your privacy. Subscribers’ info are not shared with anyone. EVER)