Cunillo (Andorran Rabbit Stew) (Cunillo)
The Quirky Foodster Team
Ingredients
- Rabbit, cut into pieces — 1 kg (2.2 lb)
- Onion, chopped — 150 g (1 medium)
- Garlic, minced — 15 g (3 cloves)
- Tomatoes, chopped — 200 g (1 1/3 cups)
- Dark chocolate, grated — 15 g (1 tbsp)
- Olive oil — 45 ml (3 tbsp)
- White wine — 150 ml (2/3 cup)
- Water — 300 ml (1 1/4 cups)
- Salt — 8 g (1 1/2 tsp)
Method
- Heat olive oil in a heavy pot and brown the rabbit pieces on all sides; remove and set aside.
- Sauté the onion and garlic in the same pot until softened.
- Add the tomatoes and cook for 8-10 minutes until thickened.
- Return the rabbit to the pot, add white wine, water and salt.
- Cover and simmer gently for 50-60 minutes until the rabbit is very tender.
- Stir in the grated dark chocolate in the final 5 minutes, allowing it to melt into the sauce and enrich it.
Introduction: Rabbit braised slowly with garlic, tomato and a touch of dark chocolate, a distinctive Pyrenean stew with deep, rounded flavour.
Cultural Background: Rabbit has long been a practical, valued protein in Andorran mountain households, and its stew is often finished with a small amount of dark chocolate, a technique shared with neighbouring Catalan cooking to add richness and depth.
Tips: Add the chocolate sparingly — it should deepen the sauce, not make it taste sweet. Browning the rabbit well at the start builds a much deeper base flavour.
Variations: Add mushrooms for extra earthiness. Include a handful of toasted almonds, ground into the sauce, for a thicker, richer finish.
Vegetarian/Vegan: No authentic vegetarian version exists for this rabbit-based stew.
Serving Suggestions: Serve with crusty bread or plain potatoes to soak up the rich sauce.
Storage: Refrigerate for up to 3 days; flavour deepens overnight.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally.
Nutrition: 390 kcal | Protein 34g | Carbs 10g | Fat 22g
FAQs:
Q: Why add chocolate to a savoury stew?
A: A small amount of dark chocolate rounds out and deepens the sauce without making it sweet, a technique shared with several Catalan game stews.
Q: Can chicken be used instead of rabbit?
A: Yes, though the flavour and texture will be milder than traditional rabbit.
- Rabbit, cut into pieces — 1 kg (2.2 lb)
- Onion, chopped — 150 g (1 medium)
- Garlic, minced — 15 g (3 cloves)
- Tomatoes, chopped — 200 g (1 1/3 cups)
- Dark chocolate, grated — 15 g (1 tbsp)
- Olive oil — 45 ml (3 tbsp)
- White wine — 150 ml (2/3 cup)
- Water — 300 ml (1 1/4 cups)
- Salt — 8 g (1 1/2 tsp)
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