Preheat the oven to 160C.

Heat the oil in a large frying pan over a medium heat.

Season the rabbit portions with salt and black pepper and gentle sauté them until golden brown on all sides.

Transfer the rabbit to a large flame-proof casserole dish.

Add the diced bacon, onion and carrot to the pan and sauté for 10 minutes until soft, but not brown.

Add the garlic, rosemary and tomato puree, stir well and cook for 2 minutes.

Add the rose wine and allow to bubble for a few minutes, then pour on the stock.

Pour the wine and stock mixture over the rabbit in the casserole and place in the oven to cook for at least an hour.

When the rabbit is really tender remove it from the pan and, using two forks, shred the meat making sure you remove all the small bones.

Boil the liquid in the casserole until the mixture is reduced by half.

Add the shredded rabbit and turn the heat down really low.

Cook your pasta of choice according to the directions on the packet. Drain the pasta and set aside.

Add the orange zest, Dijon mustard and cream to the rabbit and stir gently.

Add the pasta to the casserole and toss it gently all together until the pasta is well coated in the sauce.

Heat through for a couple of minutes before serving.

Serve the pasta and rabbit sauce in large bowls.

Grate over the parmesan and scatter the chopped parsley and some orange zest on top.