Chinese-style Rabbit Stew
ready in 4 h.
Marinate the rabbit in the olive, oil, garlic and rice wine for at least 2 hours.
Heat the oven to 190°C (170° fan) 375°F gas 5.
Heat the oil in a flameproof casserole dish and brown the rabbit joints until brown on all sides. Add the carrots, drained mushrooms, onion and garlic and cook for 3 minutes.
Add the reserved marinade, salt and pepper and pour in the wine, stock and soy sauce. Season with salt and pepper to taste.
Add the medlars and cover and cook for 1-1 1/2 hours until the rabbit is tender.