Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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 is
                        varietal)
     1/4  cup           finely-chopped Italian parsley

Preparation:

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. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A31)