Rabbit With Quince, Garlic And Tempranicco

By á-174942

Ingredients

• 2 fresh rabbits
• Salt to taste
• Freshly-ground black pepper to taste
• 1/2 cup flour
• 8 tablespoons extra-virgin olive oil
• 2 large Spanish onions cut into eighths
• 12 garlic cloves whole
• 2 quince peeled, and cut into eighths
• 2 ounces membrillo (quince paste) cut 1/2" dice
• 1 cup chopped fresh tomatoes
• 3 cups red wine from Rioja (Tempranicco is varietal)
• 1/4 cup finely-chopped Italian parsley

Preparation

Step 1

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.

This recipe yields 4 servings as a main course.