– Cunillo Recipe –
1 rabbit (about 1.5kg), jointed
4 garlic cloves,finely chopped
2 onion, sliced
500g crushed or chopped tomatoes
1 bay leaf
1 sprig thyme
1 tsp dried oregano, crushed
250ml white wine
extra virgin olive oil
salt and freshly-ground black pepper, to taste
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.
Now add the garlic, onion and tomatoes to the pan and fry gently for about 5 minutes before adding the bay leaf, thyme and oregano.
Now add the white wine and increase the heat so the mixture comes to a boil.
Reduce the volume by about half then add the rabbit and season.
Reduce to a simmer, cover securely and cook gently for about 90 minutes, or until the rabbit is tender.
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