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1
Remove the front and hind legs from rabbits.
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2
Trim belly flaps from saddle of the rabbits and discard.
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3
Heat 40g butter in a large casserole over low heat.
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4
Add rabbit saddles and brown for 3 mins each side or until golden brown then remove.
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5
Add legs and brown.
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6
Add thyme springs, bay leaves, star anise, peppercorns and stock to rabbit legs and bring to simmer.
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7
Cover and cook for 25 minutes.
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8
Add saddles, cover and cook for a further 20 minutes or until meat is very tender.
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9
Strain mixture through a fine sieve, reserving cooking liuqid.
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10
Cool rabbit pieces slightly, then finely shred meat, discarding bones with the other solids.
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11
Heat remaining butter in a saucepan over medium heat.
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12
Add onion, grlic and chopped thyme, cook for 5 mins or until onion has softened.
-
13
Add reserved liquid and simmer over high heat for 35 minutes or until reduced by half.
-
14
Add rabbit meat, pecorino, almonds, orange zest, and parsely.
-
15
Simmer for 5 mins or until cheese melts and the sauce thickens slightly, then season.
-
16
Meanwhile, cook pasta until al dente.
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17
Drain, return pasta to pan, add rabbit sauce and toss well to combine.
