Rabbit With Quince, Garlic And Tempranicco

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

2 medium fresh rabbits
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
1/2 cup flour
8 tablespoons extra-virgin olive oil
2 large spanish onions -- cut into 1/8-ths
12 cloves garlic -- whole
2 medium quince -- peeled, and cut into 1/8-ths
2 ounces membrillo -- (quince paste), cut 1/2 inch dice
1 cup chopped fresh tomatoes
3 cups red wine from rioja -- (tempranicco is varietal)
1/4 cup finely-chopped Italian parsley
 

Preparation:

Cut rabbits into 8 pieces each, season with salt and pepper and dust in flour. Heat olive oil in a 16-inch cazuela until smoking and brown rabbit pieces 4 to 5 pieces at a time until golden brown. Remove all pieces and add onions, garlic and quince and cook until softened, about 8 to 10 minutes. Add membrillo, tomatoes and wine and bring to a boil. Add rabbit pieces, return to boil, lower heat to simmer and cook 1 hour. Season with salt and pepper, stir in parsley and serve. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A31)