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1
For rabbit: preheat oven to 375 degrees.
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2
Season rabbit with salt and pepper to taste.
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3
Place a large braising pan or casserole over medium-high heat and add vegetable oil.
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4
When oil shimmers, add rabbit and brown lightly on all sides.
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5
Transfer rabbit to a platter.
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6
Add carrot, onion and celery root to pan.
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Saute until softened and lightly browned, about 10 minutes.
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8
Return rabbit to pan on top of vegetables, and add wine, thyme and garlic.
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9
Cover and braise in oven for 45 minutes.
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10
Meanwhile, prepare corn, peas and spaetzle.
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11
For corn and peas: in a large saucepan bring milk to a simmer and season lightly with salt.
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12
Add corn and simmer for 2 minutes.
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13
Drain, cut corn from cob and reserve.
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14
Fill a small saucepan with lightly salted water and bring to a simmer.
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15
Add peas and simmer just until they turn bright green.
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16
Drain, cool in ice water, drain again; reserve.
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17
For spaetzle: place a large pot of lightly salted water over high heat to bring to a boil.
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18
Place flour in a large bowl and season to taste with salt, pepper and a pinch of nutmeg.
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19
Add eggs, 1/2 cup cream and quark; mix well.
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20
When water boils, press dough through a spaetzle maker directly into water.
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21
As noodles float to top, remove with a slotted spoon and transfer to a bowl.
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22
Mix with a bit of olive oil.
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23
Set aside.
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24
To finish: when rabbit is cooked, reserve 3 tablespoons stock.
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25
Remove rabbit meat from bones and cut into small cubes.
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26
Place a large sautepan over medium heat, and add butter, corn, peas, rabbit and spaetzle.
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27
Saute until thoroughly heated.
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28
Add reserved rabbit stock, 5 teaspoons heavy cream and a dash of lemon juice.
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29
Bring to a boil, add tarragon and chives, and season with salt and pepper to taste.
