Andorran Cunillo Rabbit In Tomato Sauce

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Entered for my food odyssey". I found this recipe on "the tour expert" website as a typical dish from andorra (catalan cuisine)."

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Steps

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Wash the rabbit and rub with a little vinegar then joint and cut into about 15 serving pieces.

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Add olive oil to the base of a large cast iron casserole dish and fry the rabbit in this until nicely browned.

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Remove the meat with a slotted spoon and set aside.

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Add the garlic , onion and tomatoes to the pan and fry gently for about 5 minutes.

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Add the bay leaf , thyme and oregano.

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Now add the white wine and water and increase the heat so the mixture comes to a boil.

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Reduce the volume by about half then add the rabbit and season with salt and freshly ground black pepper to taste.

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Reduce to a simmer , cover securely and cook gently for about 90 minutes , or until the rabbit is tender.

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Ingredients

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rabbit, white vinegar, extra virgin olive oil, garlic cloves, onions, crushed tomatoes, bay leaf, fresh thyme, dried oregano, white wine, water, salt & freshly ground black pepper