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1
Preheat oven to 325 degrees.
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2
Place flour in a shallow bowl.
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3
Tie thyme, rosemary and clove in a spice sachet or square of cheesecloth (or just toss them in pot if you do not mind accidentally biting into clove later).
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4
Season rabbit pieces all over with salt and pepper.
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5
Coat each piece evenly with flour; tap off excess.
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6
Heat 3 tablespoons oil in a large oven-proof Dutch oven over medium-high heat.
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7
Sear rabbit in batches, until browned all over, 5 to 6 minutes a side.
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8
Transfer to a paper-towel-lined plate.
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9
Add remaining 1 tablespoon oil to pot; reduce heat to medium.
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10
Add leeks and 2 tablespoons sage and cook, stirring, until softened, about 2 minutes.
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11
Stir in the carrots, celery, garlic, coriander, salt and pepper.
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12
Cook, stirring, until vegetables begin to color, about 5 minutes.
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13
Add wine and increase heat to high; simmer, scraping up browned bits from bottom of pot, until reduced by half, about 5 minutes.
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14
Return rabbit to pot.
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15
Add stock (it should come almost halfway up the sides of rabbit) and herb sachet (or herbs and clove).
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16
Transfer pot to oven and cook, partially covered, until meat is fork tender, about 2 hours.
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17
Transfer rabbit pieces to a serving platter.
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18
If liquid seems too thin, place pot over medium-high heat and simmer until it thickens slightly.
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19
Discard sachet.
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20
Stir in mustard, to taste.
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21
Spoon sauce and vegetables over rabbit.
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22
Garnish with parsley and remaining 1 tablespoon chopped sage.
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23
Serve with noodles, if desired.
