AT A GLANCE
|01||Combine rabbit, wine and vinegar in a non-reactive container and refrigerate overnight to marinate.|
|02||Preheat oven to 180C. For farcelettes, roll herbs and cinnamon in bay leaves and secure with kitchen string, set aside.|
|03||Heat oil in a casserole over medium heat. Drain rabbit well (reserve marinade), then pat dry with absorbent paper and fry in batches, turning occasionally, until golden (2-4 minutes each side), set aside. Add onions and bacon to pan and sauté until golden (3-5 minutes). Add garlic, membrillo, chocolate, farcelettes, marinade liquid and 250ml water and bring to a simmer. Return rabbit to casserole and bake, covered, for 45 minutes, then add prunes and cook until rabbit is tender (30 minutes). Serve hot.|
Note Rabbit may need to be ordered ahead; ask your butcher to joint it for you. Membrillo is Spanish quince paste. If unavailable, substitute regular quince paste.