Braised Rabbit Legs with Dijon Cream & Pappardelle

⏱ 100 min · Serves 4

Slow-braised rabbit legs, meltingly tender in a white wine and mustard cream, shredded through silky ribbons of pappardelle. Rustic French farmhouse cooking with a proper restaurant finish — the sort of dish that quietly wins the whole evening.

Per serving: 905 kcal · 58.0g protein · 78.0g carbs · 40.0g fat

Ingredients

• 4 rabbit hind legs (about 250g each)
• Salt and freshly ground black pepper
• 2 tbsp plain flour, for dusting
• 2 tbsp olive oil
• 30g unsalted butter
• 150g smoked bacon lardons
• 1 medium onion, finely diced
• 2 shallots, sliced
• 2 garlic cloves, finely chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• 200ml dry white wine
• 400ml chicken stock
• 3 tbsp Dijon mustard
• 1 tbsp wholegrain mustard
• 200ml double cream
• 400g dried pappardelle (or 500g fresh)
• 2 tbsp chopped fresh tarragon
• 2 tbsp chopped fresh parsley
• Squeeze of lemon juice
• 40g Parmesan, finely grated (optional, to serve)

Method

1. Pat the rabbit legs dry, season generously with salt and pepper, then dust lightly with flour and shake off the excess.
2. Heat the olive oil and butter in a wide heavy casserole over medium-high heat. Brown the legs for 4–5 minutes per side until deeply golden, then lift onto a plate.
3. Lower the heat, add the lardons and cook 3–4 minutes until the fat renders. Add the onion, shallots and garlic with a pinch of salt and sweat gently for 8 minutes until soft and sweet, not coloured.
4. Pour in the white wine, scraping the base, and let it bubble down by half. Add the stock, thyme and bay, then return the rabbit legs, nestling them in so they are almost submerged.
5. Cover and simmer very gently for 55–65 minutes, turning the legs once, until the meat pulls easily from the bone. Lift the legs out and keep warm.
6. Discard the thyme and bay. Bring the braising liquid to a brisk boil and reduce by about a third. Whisk in both mustards and the cream, then simmer 5 minutes to a glossy sauce that coats a spoon. Taste and adjust with salt, pepper and a squeeze of lemon.
7. Meanwhile, cook the pappardelle in well-salted boiling water until al dente. Reserve a mugful of pasta water before draining.
8. Pull the meat from two of the legs in generous shreds and stir into the sauce with the tarragon. Keep the other two legs whole for serving.
9. Toss the drained pappardelle through the sauce, loosening with pasta water until silky.
10. Twirl the pasta into warm bowls, set a rabbit leg on top of two of them and divide the shredded meat over the rest. Scatter with parsley and Parmesan and serve at once.