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