Andorran Cunillo (Rabbit in Tomato Sauce) |
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Prep Time: 6 Minutes Cook Time: 1 Minutes |
Ready In: 7 Minutes Servings: 4 |
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Entered for My Food Odyssey . Ingredients:
1 rabbit, jointed (about 1.5kg) |
1/4 cup white vinegar, about |
1 -2 tablespoon extra virgin olive oil |
4 garlic cloves, finely chopped |
2 onions, sliced |
500 g crushed tomatoes or 500 g chopped tomatoes |
1 bay leaf |
1 sprig fresh thyme |
1 teaspoon dried oregano, crushed |
250 ml white wine |
120 ml water |
salt & freshly ground black pepper, to taste |
Directions:
1. Wash the rabbit and rub with a little vinegar then joint and cut into about 15 serving pieces.
2. 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.
3. Add the garlic, onion and tomatoes to the pan and fry gently for about 5 minutes.
4. 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.
5. Reduce the volume by about half then add the rabbit and season with salt and freshly ground black pepper to taste.
6. Reduce to a simmer, cover securely and cook gently for about 90 minutes, or until the rabbit is tender.
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