🍽️ DINNER
Cunillo
A Pyrenean rabbit stew simmered slowly in a herbed tomato and garlic sauce until fork-tender.
Andorran · medium · serves 4
prep 20 min · cook 100 min
~125 cal · 3g protein · 13g carbs · 7g fat · 3g fiber · 6g sugars · 1g sat fat (estimated, per serving)
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Cunillo is Andorra's much-loved rabbit stew, a reminder of how central wild game is to the cooking of the high Pyrenees. Jointed rabbit is browned, then simmered slowly in a sauce of garlic, onion and tomato scented with bay, thyme and oregano until the meat pulls easily from the bone.
Part of the shared Catalan kitchen that spans the mountains, it is rustic, thrifty food built around what the land provides. This version the rabbit down in sharpened with a splash of vinegar in place of the traditional white wine, and is served over pasta or with bread to catch the sauce.
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Make it yours
✓ Naturally gluten-, dairy-, egg-, nut- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 4
- 1 (about 3 lb) rabbit, jointed
- 2 tbsp white wine vinegar
- 2 tbsp olive oil
- 4 cloves garlic, finely chopped
- 2 onions, sliced
- 2 cups crushed tomatoes
- 1 bay leaf
- 1 sprig fresh thyme
- 1 tsp dried oregano
- 1 cup
- to taste salt and pepper
Instructions
- 1Rub the rabbit pieces with the vinegar, then pat dry. Brown them in the olive oil in a heavy casserole and set aside.
- 2Soften the garlic and onions in the same pot, then add the tomatoes and cook a few minutes.
- 3Add the bay, thyme and oregano, then the stock, and bring to a boil.✎ Chef’s noteA splash of vinegar stands in for the traditional white wine, keeping the sauce bright without alcohol.
- 4Return the rabbit, season, cover, and simmer gently for about 1 1/2 hours until the meat is fork-tender.
- 5Uncover and reduce the sauce a little if needed, then serve hot over pasta or with bread.
Andorran (Catalan) tradition.
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🌏 While it simmers, know your destination
📍
Andorra la Vella. Andorra is a country of high valleys with no coast and a short growing season, so the pantry is whatever keeps: cured mountain charcuterie, cheese off the summer pastures, mushrooms gathered in autumn, and escudella, the Catalan stew of meat and vegetables tied to the January festivals.
🗺️
Andorra. Escudella is winter and festival food, tied to the January feasts of Sant Antoni and Sant Sebastia, a long-simmered pot of meat, vegetables and pasta served as broth first and solids after. Andorra la Vella is the highest capital in Europe, and the growing season is short enough that cured sausage, mountain cheese and foraged mushrooms fill the gap.
🌍
Europe. A surprising amount of European cooking is under five hundred years old. Tomatoes, potatoes, peppers, maize, beans and chocolate all crossed from the Americas after 1492, and none of them was trusted quickly: the potato took most of the eighteenth century to be accepted as food rather than animal fodder across much of the north.
The story behind this dish is up top, worth a read while the pot works.
More from Andorra
TrinxatMountain cabbage and potato mashed together, then crisped in a pan with bacon like a rustic Pyrenean rösti.
Pa amb TomàquetRustic bread rubbed with ripe tomato and garlic, drizzled with olive oil and salt.
EscudellaA mountain stew of meats, beans, and pasta with a big pilota meatball, the winter soul-food of Andorra.
Browse all Andorra recipes →
Good to know
You’ll need: Pot or saucepan.
Storing it: Stews and braises keep 3 to 4 days refrigerated and often taste better the next day. Reheat gently, adding a splash of water if it has thickened.
Make it an Andorra meal
CocaDessert
EscudellaLunch
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Frequently asked questions
What is Cunillo?
A Pyrenean rabbit stew simmered slowly in a herbed tomato and garlic sauce until fork-tender.
Where does Cunillo come from?
Cunillo is an Andorran dish from Andorra la Vella, Andorra.
Can Cunillo be made vegan, gluten-free, or dairy-free?
This Cunillo recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions. Treat the substitutions as a starting guide rather than a guarantee, and see the allergen note below.
Is Cunillo safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we still count coconut as a tree nut to be cautious, although the FDA stopped listing it as one in 2025), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Cunillo take to make?
About 120 minutes total (20 minutes prep, 100 minutes cooking), serving 4.
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