Rabbit with quince, garlic and tempranicco

4 Servings

Ingredients

Quantity Ingredient
2 Fresh rabbits
½ cup Flour
8 tablespoons Extra virgin olive oil
2 larges Spanish onions; chopped
12 Cloves garlic; whole
2 Quince; peeled & chopped
2 ounces Membrillo (quince paste); in 1/2\" dice
1 cup Fresh tomatoes; chopped
3 cups Red wine from Rioja; (Tempranicco is varietal)
1 bunch Italian parsley; finely chopped

Directions

Cut rabbits into 8 pieces each, season with salt and pepper and dust in flour. Heat olive oil in a 16inch cazuela until smoking and brown rabbits 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.

Yield: 4 servings as main course NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A31 Posted to MC-Recipe Digest by Sue <suechef@...> on Feb 15, 1998

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