Cunillo

About This Recipe

Cunillo is Andorra's classic rabbit dish — a slow braise that turns humble farmed or wild rabbit into something magnificent. The tomato sauce absorbs the flavours of garlic, thyme, and white wine, while the meat becomes fall-off-the-bone tender. It is a Sunday staple across the Andorran valleys.

Ingredients

Serves 4

• 1 wholerabbit, cut into 8 pieces
• 400 gcanned crushed tomatoes
• 150 mldry white wine
• 3 clovesgarlic, sliced
• 1 tspdried thyme
• 3 tbspolive oil

Instructions

1. 1

   Brown the rabbit

   Pat rabbit pieces dry and season with salt and pepper. Sear in olive oil over high heat until golden on all sides, about 8 minutes. Remove and set aside.

2. 2

   Soften garlic

   Reduce heat to medium. Add garlic to the same pan and cook 1–2 minutes until fragrant but not browned.

3. 3

   Deglaze and add tomatoes

   Pour in white wine, scraping up any browned bits. Add crushed tomatoes and thyme. Stir to combine.

4. 4

   Braise

   Return rabbit to the pan. Cover and simmer on low heat for 45–50 minutes until the meat is very tender and the sauce has thickened.

5. 5

   Serve

   Taste and adjust seasoning. Serve with crusty bread or boiled potatoes to soak up the sauce.

Variations

• •

  Use chicken thighs if rabbit is unavailable.

• •

  Add olives and capers for a puttanesca-style variation.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate up to 3 days; reheats beautifully.

Frequently Asked Questions