MITT Medallions

Ingredients (serves 6):
2 packages of MITT Medalhões
3 medium quinces
Juice of 1/2 lemon
4 onions (I used 2 white and 2 purple)
6 cloves of garlic
2 tbsp of olive oil
1 teaspoon of: sweet pepper (paprika), ground dried coriander, dry thyme, salt (garlic powder for the skillet version)
1/2 teaspoon turmeric powder
200ml of white wine or non-alcoholic beer (water to cook quinces for the skillet version)

Preparation in the oven

Squeeze 1/2 a lemon into a bowl of water. Cut the quinces into cubes, remove the seeds and place in the bowl so that it does not oxidize.
Cut the onions into large segments, crush the garlic with a knife without peeling them.
Place the oven to be heated to 220ºC, ventilation on.
Arrange rabbit medallions, quinces on a baking sheet, onion slices and garlic on top.
In a small bowl mix olive oil, sweet pepper, coriander, thyme and salt. Mix well and spread over the meat.
Drizzle with white wine and bake for 1 hour, in the first half hour covered with aluminum foil.

Preparation in the frying pan

Put a saucepan with water, salt and 1 cinnamon stick (optional). Break the quinces into cubes, remove the seeds and add to the pan. Cook for 15 minutes. Drain and reserve the water.
In a small bowl mix the olive oil, sweet pepper, coriander, thyme, dry garlic powder and salt. Spread the rabbit medallions with this mixture.
Put a frying pan on the stove. When hot brush with 1 drizzle of olive oil and add the medallions. Brown them on both sides (3 to 5 minutes). Put a skillet on the stove. When hot brush with 1 drizzle of olive oil and add the medallions. Brown them on both sides (3 to 5 minutes).
Remove the rabbit from the pan, lower the heat and add the onion. Sauté until golden brown (if it is getting too dry, add 1 ladle of quince cooking water).
Put the medallions back in the pan, add a ladle of water to cook the quinces and let them cook for 15 minutes, always adding water as it evaporates.
Finally add the quinces and cook 2 to 3 more minutes to give them the taste of the spices.