Rabbit With Quince, Garlic And Tempranicco

2 fresh rabbits
salt to taste
freshly-ground black pepper to taste
1/2 cup flour
8 tablespoons extra-virgin olive oil
2 large spanish onions cut into 1/8-ths
12 garlic cloves whole
2 quince peeled, and cut into 1/8-ths
2 ounces membrillo (quince paste), cut 1/2" dice
1 cup chopped fresh tomatoes
3 cups red wine from rioja (tempranicco (Spanish TEMPRANILLO) is varietal)
1/4 cup finely-chopped Italian parsley

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

This recipe yields 4 servings as a main course.

Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK