Rabbit with Quince, Garlic and Tempranicco
| Yield: | 4 Servings |
| Categories: |
| 2 | Fresh rabbits | |
| 1/2 | c | Flour |
| 8 | tb | Extra virgin olive oil |
| 2 | lg | Spanish onions; chopped |
| 12 | Cloves garlic; whole | |
| 2 | Quince; peeled & chopped | |
| 2 | oz | Membrillo (quince paste); in 1/2" dice |
| 1 | c | Fresh tomatoes; chopped |
| 3 | c | Red wine from Rioja; (Tempranicco is varietal) |
| 1 | bn | Italian parsley; finely chopped |
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