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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Cade 2009 Proprietary Red Blend Napa Cuvee
Cade2009 Proprietary Red Blend
Cade
Napa Cuvee

$55.00

Last Call
Platinum
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Gemstone 2009 Proprietary Red Blend Estate Grown
Gemstone2009 Proprietary Red Blend
Gemstone
Estate Grown

$69.00

Last Call
Diamond
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Coniglio al Vino Rosso (Rabbit)

GMWC


Ingredients

2 whole rabbits
1 teaspoon minced garlic
2 tablespoons pancetta
1 cup rabbit stock*
1/4 stick butter
1/4 cup sliced garlic
1 cup Rosemary
2 tablespoons olive oil
2 bottles Clos Fontaine du Mont Cabernet

*RABBIT STOCK:
Rabbit bones
1 cup chopped carrots
1 cup chopped onions
1 cup chopped celery
1/4 cup olive oil
4 cups Red wine
12 cups water or chicken stock


Instructions

Ask your butcher to break down each rabbit into six pieces, but save everything for the stock. Marinate the twelve pieces in the red wine, sliced garlic and rosemary overnight.
Heat olive oil in large pan until it begins to smoke. Using tongs, place the rabbit in the pan. A very hot sear is essential to this dish. After two minutes turn each piece over, cook for another two minutes. Place pan into an oven preheated to 4500 F. Cook for ten minutes. Remove from oven, add more oil if needed. Remove the rabbit and set aside. In the same pan, toast pancetta, garlic and deglaze with the rabbit stock. Add more rabbit stock if you want more sauce. Place rabbit into pan once again and reduce liquid, turning the rabbit until a glaze forms around it. Add butter, stir vigorously. Salt and pepper to taste.

Bake rabbit bones until brown (approx. 1 hour at 450° F). Set aside. Heat oil in large pan and caramelize vegetables. Add red wine to deglaze the pan. In a large saucepan, add bones, veggie mixture and water. Bring to a boil, and then reduce to a simmer. Let simmer for four hours. Buon Appetito, Giovanni Guerra, Co-Owner/Chef
Sean Pramuk, Co-Owner/ Maitre/ de



    Suggested Pairings

  1. Mi Sueno
    2010 Chardonnay
    Mi Sueno
    Russian River Valley

    $27.00

    $45.00
    Special Selection
    id: 2422
    Special
    Gold
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