- 2 tablespoons canola oil, divided
- 1 cup coarsely chopped peeled turnip
- 1 cup chopped peeled carrot
- 1 (3-pound) rabbit, cut into 8 pieces
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon whole black peppercorns
- 2 thyme sprigs
- 2 whole cloves
- 1 bay leaf
- 1 tablespoon unsalted butter
- 2 cups chopped leek
- 1 cup finely chopped celery
- 1/2 cup finely chopped shallots
- 1 tablespoon minced garlic
- 1 cup dry white wine
- 2 cups fat-free, lower-sodium chicken broth
- 2 tablespoons stone-ground mustard
- 1 tablespoon Dijon mustard
- 1/4 cup heavy cream
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 1/2 teaspoons chopped fresh tarragon
- 12 ounces fettuccine or egg noodles
- calories 521
- fat 20.2 g
- satfat 7.1 g
- monofat 7.9 g
- polyfat 4.2 g
- protein 36 g
- carbohydrate 47.7 g
- fiber 3.9 g
- cholesterol 159 mg
- iron 4.6 mg
- sodium 577 mg
- calcium 80 mg
How to Make It
Preheat oven to 350°.
Heat a Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Stir in turnip and carrot; sauté 12 minutes or until vegetables begin to brown, stirring occasionally. Remove vegetables from pan; set aside.
Sprinkle both sides of rabbit evenly with salt and pepper. Add 2 1/4 teaspoons oil to pan; swirl to coat. Add half of rabbit; cook 3 minutes on each side or until browned. Remove rabbit from pan; keep warm. Repeat procedure with remaining 2 1/4 teaspoons oil and rabbit. Wipe pan clean with a paper towel.
Place peppercorns, thyme, cloves, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Melt butter in pan over medium heat. Add leek, celery, shallots, and garlic; sauté 8 minutes or until tender, stirring occasionally. Add wine and cheesecloth bag; bring to a boil. Stir in broth and stone-ground mustard; return rabbit to pan. Cover and bake at 350° for 40 minutes or until rabbit is done.
Remove rabbit from bones; shred with 2 forks. Discard bones. Strain cooking liquid through a fine mesh sieve over a bowl; discard solids. Return meat and cooking liquid to pan. Stir in reserved turnip mixture, Dijon mustard, and cream; bring to a boil. Cook for 15 minutes or until vegetables are tender and liquid is slightly thick, stirring occasionally. Remove from heat; stir in chives, parsley, and tarragon. Discard cheesecloth bag.
Cook noodles according to package directions, omitting salt and fat; drain. Place about 1 cup hot cooked noodles in each of 6 shallow bowls, and divide rabbit mixture evenly among servings.