Rabbit With Quince, Garlic And Tempranicco

Rabbit With Quince, Garlic And Tempranicco

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)