Instructions: 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.

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