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
