Recipe - Rabbit With Quince Garlic And Tempranicco

2 Fresh rabbits
One half cup Flour
8 tablespoon Extra virgin olive oil
2 lg Spanish onions; chopped
12 Cloves garlic; whole
2 Quince; peeled & chopped
2 ounce Membrillo (quince paste); in
1/2" dice
1 cup Fresh tomatoes; chopped
3 cup Red wine from Rioja;
(Tempranicco is varietal)
1 bn Italian parsley; finely
chopped

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 MCRecipe Digest by Sue suechef@sover.net on Feb 15, 1998