Gleason Barn

Tag Archives: Auberge du Soleil

Sullenger Cabernet and Basil Crusted Rabbit

on September 10, 2012

If you’re like us, you love a fine dish paired with a fine wine. This ambitious recipe from Auberge du Soleil’s Executive Chef Robert Curry has just the right depth of flavor to stand up to the herb and spice in the compelling 2009 John C. Sullenger Cabernet. Enjoy!

Basil Crusted Rabbit, Wild Mushroom Ragout,
Sweet Garlic Cream 
and Mille-Feuille

From Auberge du Soleil Executive Chef Robert Curry

Click here for a printable pdf