Andorran Cunillo (Rabbit In Tomato Sauce) - cooking recipe

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

Preparation

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.