Vegetable oil to coat pan
4 rabbit legs
Salt and pepper, to taste
2 tablespoons each carrots, onions and celery
8 ounces white wine
4 ounces Pernod
Sachet: 1 tablespoon coriander seed, 1 tablespoon fennel seed, 1 bay leaf and 1 tablespoon black peppercorns
6 cups chicken stock
2 heads fennel cut into ¼ inch wedges
1½ pounds parpardelle pasta
2 tablespoons chopped parsley
¼ cup unsalted butter
1 lemon, juice and zest
Thinly sliced scallion
¼ cup picholine olives, pitted, rough chopped
1 tablespoon thinly sliced fresh red Thai chilies
¼ cup coarse breadcrumbs
To prepare: Heat oil in large heavy-bottomed pan.
Season rabbit with salt and pepper. Sear until golden, then remove.
Add chopped carrots, onions and celery. Cook over medium heat until they wilt. Add wine and Pernod and reduce by half. Place rabbit legs, sachet and chicken stock into the pan. Simmer lightly for 1½ hours until tender. Remove legs to cool. Strain braising liquid into another pot and reduce by half before adding fennel. Simmer for 20 minutes or until tender.
Once rabbit is cool, remove meat from bone, being mindful of small bones around joints.
Boil pasta 3-4 minutes in lots of water, then drain.
Toss shredded rabbit meat, chopped parsley, butter, lemon juice and zest in with cooking fennel. Season with salt and pepper, remove from heat and add pasta. Serve family style. Garnish with scallion,cilantro, olives, chili and breadcrumbs.