Sustainable Pairing: Rabbit Cassoulet

We’re thrilled to partner with Chef Matt Beaudin of the Monterey Bay Aquarium to bring you Rabbit Cassoulet, a sustainable pairing featuring fresh farm-to-table ingredients. By using local ingredients, you can support your local community and reduce the carbon footprint of the food supply chain.

Chef Matt is leading the shift to local and sustainable seafood in the Monterey Bay restaurant scene. He transformed the product sourcing of the Monterey Bay Aquarium by shifting $1 million in buying power to local producers and fishermen. Over 99 percent of the products used in his kitchen now come from less than 90 miles away.

Ingredients:

  • 3 rabbits
  • 1 pound yellow onion, diced
  • ½ pound celery, diced
  • ½ pound carrot, diced
  • ¼ cup tomato paste
  • 1 bottle District 7 Pinot Noir 
  • 2 sprigs thyme
  • 3 cloves minced garlic
  • 2 cups orange juice
  • 8 cups beef broth
  • 1 can (15 oz.) white beans, drained
  • Barbecue sauce of your choice
  • 5 asparagus stalks, thinly shaved end to end
  • Sweet peas (fresh or frozen)
  • 5 baby turnips, cut in half and roasted at 350 degrees for 30 minutes
  • Cherry tomatoes (vine on), grilled with olive oil and salt

Instructions:

  • Heat vegetable oil in skillet on medium until hot, about 3 minutes
  • While waiting for oil to heat, add beef broth and orange juice into a medium sauce pan and bring to a boil
  • Season both sides of rabbit and brown in oil on both sides, about 3-5 minutes per side
  • Add carrots to skillet and cook for approximately 10-15 minutes and add minced garlic, celery and onion, cooking until translucent
  • Add thyme and tomato paste and cook for an additional 10 minutes
  • Add wine, scraping the bottom of the pan to combine
  • When wine has reduced by half, add the contents of skillet to the sauce pan with the broth.
  • Add rabbit, cover with foil and cook in oven for 3-4 hours at 350 degrees or until tender.
  • Remove rabbit and save the braising liquid. Pull the meat from the bones when rabbit is cool enough to handle and toss with barbecue sauce

To Serve:

  • Add beans to skillet with about 1 cup of the braising liquid and reduce to half on medium heat
  • Add peas, rabbit and roasted turnips
  • Scoop into bowls and garnish with shaved asparagus and grilled tomatoes.