Rabbit with tagliatelle, cream and mustard

Name: Rabbit with tagliatelle, cream and mustard
Ingredients: 2 young wild rabbits (back and saddle) or 1 kg rabbit joints; 1–2 thyme sprigs; 1 large onion, finely chopped; Nugget of butter, about the size of a crab apple; Nugget of butter, about the size of a crab apple; 2 young wild rabbits (back and saddle) or 1 kg rabbit joints; 2–3 tbsp seasoned flour; 2 young wild rabbits (back and saddle) or 1 kg rabbit joints; 2 young wild rabbits (back and saddle) or 1 kg rabbit joints; About 350 g all-egg tagliatelle; About 12 leaves cavolo nero or other dark-leaf cabbage, shredded; Salt and freshly ground pepper; Salt and freshly ground pepper; 2 tbsp grain mustard; 1 small pot double cream; 1–2 bay leaves; Generous glass of white wine; About 12 leaves cavolo nero or other dark-leaf cabbage, shredded

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

You can tell a young wild rabbit from an elderly one by the tenderness of the ears and pliability of the claws. When preparing rabbit for the pot, remember to remove the fine membrane that covers the back and legs with a sharp knife – don’t be afraid to waste a little flesh, or the meat will never be meltingly tender.

Ingredients

2 young wild rabbits (back and saddle) or 1 kg rabbit joints
2–3

Stew
Main course

Method

Joint the rabbit into manageable bits, removing any fluff or sharp bone splinters. Dust with the seasoned flour.

Heat the butter in a roomy pan, lay the rabbit joints in it, tuck in the thyme and fry gently till the meat is firm and well browned on all sides – about 10 minutes. Remove the rabbit pieces and keep them warm.

Add the onion to the buttery juices in the pan and fry ti