Andorran Cunillo Rabbit In Tomato Sauce Recipes

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.

Steps:

• Sprinkle the rabbit pieces with salt and pepper.
• Heat the oil and butter in a casserole and add the rabbit pieces. Cook until golden brown on one side, about four or five minutes, and turn the pieces. Cook about two minutes on the second side. Pour off the fat.
• Add the onions, shallots, garlic and mushrooms. Stir and continue cooking about five minutes.
• Sprinkle the flour over all and stir. Add the wine and stir to dissolve the brown particles that cling to the bottom of the casserole. Add the tomatoes, salt and pepper. Stir in the tomato paste.
• Tie the parsley sprigs, thyme sprigs and bay leaf into a bundle and add it. Cover closely and let cook about 45 minutes. Remove the herb bundle. Sprinkle with chopped parsley and serve.