This recipe from Chef Ken Addington of Brooklyn, New York's Five Leaves gives the unique flavor of rabbit more legs, enhancing it with the sweet and spicy aromas and flavors of fennel and Pernod.\r\n\r\nVegetable oil to coat pan\r\n4 rabbit legs\r\nSalt and pepper, to taste\r\n2 tablespoons each carrots, onions and celery\r\n8 ounces white wine\r\n4 ounces Pernod\r\nSachet: 1 tablespoon coriander seed, 1 tablespoon fennel seed, 1 bay leaf and 1 tablespoon black peppercorns\r\n6 cups chicken stock\r\n2 heads fennel cut into \u00bc inch wedges\r\n1\u00bd pounds parpardelle pasta\r\n2 tablespoons chopped parsley\r\n\u00bc cup unsalted butter\r\n1 lemon, juice and zest\r\nThinly sliced scallion\r\nCilantro sprigs\r\n\u00bc cup picholine olives, pitted, rough chopped\r\n1 tablespoon thinly sliced fresh red Thai chilies\r\n\u00bc cup coarse breadcrumbs\r\nTo prepare: Heat oil in large heavy-bottomed pan.\r\n\r\nSeason rabbit with salt and pepper. Sear until golden, then remove.\r\n\r\nAdd 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 1\u00bd 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.\r\n\r\nOnce rabbit is cool, remove meat from bone, being mindful of small bones around joints.\r\n\r\nBoil pasta 3-4 minutes in lots of water, then drain.\r\n\r\nToss 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. Serves 4.\r\n\r\nWine Recommendation:\u00a0This dish can take either a white or a red as a partner. The white should be on the broader side of the spectrum, with plenty of weight and texture, like d'Arenberg's The Hermit Crab\u2014a McLaren Vale blend of Viognier and Marsanne. Avoid overly rich reds and choose a subtler, savory example, such as a Shiraz-Viognier from Domaine Terlato & Chapoutier in Victoria.