Braised rabbit pappardelle with spring vegetables Recipe - Los Angeles Times

Ingredients

• 1 fresh whole rabbit (2 1/2 to 3 pounds)
• 6 tablespoons plus 2 teaspoons extra virgin olive oil, divided
• 1 teaspoon salt, plus more to taste
• 1/4 teaspoon pepper, plus more to taste
• 1 large carrot, peeled and chopped
• 2 stalks celery, chopped
• 1 large onion, chopped
• 16 peeled garlic cloves, divided
• 3 Roma tomatoes, seeded and chopped
• 1 cup red wine (preferably Syrah)
• 2 bay leaves
• 1 bunch fresh thyme
• 10 black peppercorns
• 5 cups veal stock or chicken stock
• 6 ounces diced (1/4 -inch) pancetta
• 3 bunches young carrots (about 30 small carrots), peeled and blanched
• 1/2 cup English peas (about 8 ounces unshelled), blanched
• 1/2 cup fava beans (about 8 ounces unshelled), peeled and blanched
• 1 pound pappardelle
• 1/4 cup whole grain mustard
• 1/4 cup (1/2 stick) butter