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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Rabbit is becoming more popular and accessible across the country. Look for it at specialty markets or sometimes frozen in supermarkets. You can also order online from . Cook the egg noodles as the rabbit finishes simmering. Ingredients:
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 |
Directions:
1. Preheat oven to 350°.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
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