- Preheat oven to 180°C (350°F).
- In a large ovenproof skillet with a lid, sauté pancetta over medium-high heat for 3 minutes. Add rabbit and sear pieces for 2 minutes per side or until golden. Remove rabbit and pancetta from skillet. Reserve.
- Add pearl onions, fennel wedges and carrots to the skillet. Cook for about 5 minutes, or until vegetables are lightly grilled. Return rabbit and pancetta to pan, adding chicken broth, mustard, and salt and pepper to taste. Stir well and cover. Cook in the oven for about 2 hours, or until vegetables are tender and meat pulls apart with a fork.
- Baste rabbit pieces with broth regularly during cooking to make sure meat does not dry out. Serve rabbit and vegetables on a bed of fresh pasta, spooning broth over top. Sprinkle with fennel leaves or dill.
: The best way to peel pearl onions is to immerse them in a pan of boiling water for 30 seconds, drain them, and then rinse them under cold running water. Trim the ends with a paring knife and then slip off the peel. Simple!