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1
Preheat oven to 350u00b0.
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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.
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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.
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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 350u00b0 for 40 minutes or until rabbit is done.
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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.
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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.
