Serves 10

Prep Time: 1 Day & 1 Hour

Cook Time: 2.5 Hours 

Ingredients

1 Whole Rabbit aim for 2lbs Jointed into 8 Pieces

4 Sweet Italian Sausage Links 

1lb Thick Cut Bacon or Pancetta Diced 

2 Cups Dried Cannellini Beans Soaked Overnight in Water

2 Granny Smith Apple Peeled and Diced 

1 Sweet Onion Diced 

3 Carrots Peeled and Diced 

4 Cloves of Garlic Finely Chopped 

⅓ Cup Duck Fat 

4tbsp Olive Oil

2 Cups Dry Hard Cider 

2 Bay Leaves 

2 Sprigs Thyme 

2 Sprigs Tarragon

Salt & Pepper

½ Cup Bread Crumbs

Night  Before

1. In a large bowl the night before soak your beans in 3 inches of water.
2. Leave overnight.

Day Of  

1. Preheat the oven to 400 degrees.
2. In a large saucepan bring water to a simmer. Drain beans and then add to the pan. Simmer for about 5 minutes before draining. You want the beans tender but not fully cooked. Set aside. 
3. Season Rabbit with salt and pepper.
4. In a large cast iron braising pan heat 2tbsp olive on medium high. Brown the rabbit for 2 minutes on both sides. Remove from the pan and set aside for later.
5. Add remaining 2 tbsp of olive oil and brown sausage links on both sides. Remove and set aside for later. 
6. Lower heat to medium and add the duck fat and bacon. Cook bacon until golden Brown.
7. Add onion, carrots, and garlic. Season with salt & pepper and suaté until fragrant, about 3 minutes. In the meantime slice the sausage into smaller pieces.  
8. Add the hard cider to the pan and bring to a simmer before adding the beans, apples, and sausage. Give a nice stir to mix everything together before adding the rabbit.
9. Add the bay leaves, thyme, and tarragon before placing a lid on the braising pan and move to the oven. 
10. Reduce oven temperature to 325 degrees and let cook for 1.5 hours. 
11. After 1.5 hours remove the pan from the oven and reduce the oven temp to 275 degrees. 
12. Remove the lid and pour the bread crumbs over the cassoulet in an even layer. Leave uncovered and return to the oven for another hour, removing every 15 minutes to gently push down the bread crumb cap to soak in the fat. Try not to break the cap. 
13. Remove from the oven and let rest for 20 minutes before serving. 

Notes: 

1. I love to serve with garlicky sautéed spinach and a nice dry hard cider or chardonnay.
2. If you do not like or do not have access to rabbit you can substitute for 2lbs of boneless skinless chicken thighs.