Ingredients for Andorran Cunillo Rabbit In Tomato Sauce
- 1 whole rabbit (about 1.5 kg)
- 1 tbsp white wine vinegar
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 medium onion, chopped (about 1 cup)
- 1 (28 ounce) can crushed tomatoes
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 cup dry white wine
- 1 cup water
- Salt & Freshly Ground Black Pepper
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How to Make Andorran Cunillo Rabbit In Tomato Sauce
- Wash and clean a whole rabbit (approximately 1.5 kg), rub with 1 tablespoon of white wine vinegar, then joint and cut into approximately 15 serving pieces.
- Add 2 tablespoons of olive oil to a large cast iron casserole dish (or Dutch oven). Brown the rabbit pieces over medium-high heat, working in batches to avoid overcrowding the pan. This will take about 8-10 minutes total.
- Remove the browned rabbit pieces with a slotted spoon and set aside.
- Add 4 cloves minced garlic, 1 medium chopped onion (about 1 cup), and 1 (28 ounce) can crushed tomatoes to the pan. Cook gently for about 5 minutes, stirring occasionally, until softened.
- Add 1 bay leaf, 1 teaspoon dried thyme, and 1/2 teaspoon dried oregano.
- Pour in 1/2 cup dry white wine and 1 cup water. Bring the mixture to a boil over medium-high heat.
- Reduce the heat to medium-low, and simmer until the sauce has reduced by about half (approximately 15-20 minutes).
- Return the rabbit to the casserole dish. Season generously with salt and freshly ground black pepper to taste.
- Reduce heat to low, cover securely, and simmer gently for 90 minutes, or until the rabbit is incredibly tender and easily falls off the bone. Check occasionally and add a little more water if the sauce becomes too thick.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
12g
Fat
2g
Carbs
5g
