50+ Friends Club Cookbook
Meat and Wild Game

Return to
Cookbook Index   |   Chapter Index

Rabbit with Quince, Garlic and Tempranicco

From the Kitchen of: Pepper

2		fresh Rabbits
1/2	c.	Flour
8	Tbsp.	Extra Virgin Oilive Oil
3	lge	Spanish Onions Chopped
12	cloves	Garlic, whole
2	Quince, peeled and chopped
2	oz.	Membrillo (Quince Paste)dice into 1/2" dices
1	c.	fresh Tomatoes, chopped
3	c.	Red Wine from Rioja
1		bunch Italian Parsley, finely chopped

• Cut rabbits into 8 pieces each, season with salt and pepper and dust in flour
• Heat oilive oil ina 16 in cazuela until smoking and brown rabbit pieces 4 to 5 at a time until golden brown.
• Remove all pieces and add onions, garlic and quince and cook until softened, about 8-10 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.
• 4 servings as a main course