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.
Serves 4
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.
Reduce heat to medium. Add garlic to the same pan and cook 1–2 minutes until fragrant but not browned.
Pour in white wine, scraping up any browned bits. Add crushed tomatoes and thyme. Stir to combine.
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.
Taste and adjust seasoning. Serve with crusty bread or boiled potatoes to soak up the sauce.
Ask your butcher to joint the rabbit — it saves time.
A splash of brandy added with the wine adds depth.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
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.
Refrigerate up to 3 days; reheats beautifully.
Cunillo has been cooked in the Pyrenees since at least the 18th century, when rabbit hunting was a common way to supplement the mountain diet.
Yes — thaw fully and pat very dry before browning.
Traditionally mild — add chilli flakes for heat if desired.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (320g / 11.3 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
