Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 540.63 Kcal (2264 kJ) | ||
| Calories from fat | 113.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.58g | 19% | |
|---|---|---|---|
| Cholesterol | 126.65mg | 42% | |
| Sodium | 643.7mg | 27% | |
| Potassium | 761.51mg | 16% | |
| Total Carbs | 63.79g | 21% | |
| Sugars | 9.28g | 37% | |
| Dietary Fiber | 4.87g | 19% | |
| Protein | 35.7g | 71% | |
| Vitamin C | 13.5mg | 23% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 6.5mg | 36% | |
| Calcium | 141.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 143.14 Kcal (599 kJ) | ||
| Calories from fat | 29.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 19% | |
|---|---|---|---|
| Cholesterol | 33.53mg | 42% | |
| Sodium | 170.43mg | 27% | |
| Potassium | 201.62mg | 16% | |
| Total Carbs | 16.89g | 21% | |
| Sugars | 2.46g | 37% | |
| Dietary Fiber | 1.29g | 19% | |
| Protein | 9.45g | 71% | |
| Vitamin C | 3.6mg | 23% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 1.7mg | 36% | |
| Calcium | 37.5mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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