Andorran Cunillo Rabbit In Tomato Sauce Recipes
ANDORRAN CUNILLO (RABBIT IN TOMATO SAUCE)
Entered for "My Food Odyssey". I found this recipe on "The Tour Expert" website as a typical dish from Andorra (Catalan cuisine).
Provided by KateL
Categories Stew
Time 1h51m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- Add the garlic, onion and tomatoes to the pan and fry gently for about 5 minutes.
- 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.
- Reduce the volume by about half then add the rabbit and season with salt and freshly ground black pepper to taste.
- Reduce to a simmer, cover securely and cook gently for about 90 minutes, or until the rabbit is tender.
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