Heat the oil in a large pan. When hot,
add the rabbit, brown on all sides, then
remove from the pan and set aside.
Add the bacon, onion and carrot to the
pan and cook for 10 mins until soft. Add
the garlic, rosemary and tomato purée,
stir for 1-2 mins, then pour in the wine
and chicken stock.
Return the rabbit to the pan, season,
cover with a lid and cook over a low heat
for 1 hr until the rabbit is really tender.
Remove the rabbit from the pan and
shred the meat using 2 forks. Be careful
to remove all small bones. Meanwhile,
increase the heat under the pan and boil
the liquid for 5 mins until reduced by half.
Add the shredded meat and reduce the
heat to low. Cook the pasta in a large pan
of salted water following pack
instructions. Drain, reserving a little pasta
water to thin the sauce if necessary.
Stir half the orange zest, mustard,
cream and parsley into the rabbit sauce.
Add the cooked pasta to the pan, toss
everything well to coat and heat through
for 1-2 mins. Serve in bowls with grated
Parmesan, parsley leaves and the
remaining orange zest.