Rabbit À La Moutard

• 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

1. Preheat oven to 350u0b0.
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; saute 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; saute 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 350u0b0 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.

canola oil, peeled carrot, rabbit, kosher salt, freshly ground black pepper, whole black peppercorns, thyme, cloves, bay leaf, unsalted butter, leek, celery, shallots, garlic, white wine, chicken broth, stoneground mustard, mustard, heavy cream, fresh chives, parsley, tarragon, egg noodles

Taken from www.myrecipes.com/recipe/rabbit-moutard (may not work)