Stuffed Rabbit Leg with Baked Rigatoni

Bone the rabbit legs, keeping the leg bone intact. Mix Italian sausage, soaked bread, Parmesan cheese, and egg to create the stuffing.
Fill the rabbit legs, tie tightly with kitchen twine, and secure the ends to prevent leakage.
Roast the rabbit bones, then prepare a stock with sautéed onions, celery, carrots, wine, tomato paste, and herb sachet. Simmer and reduce.
Cook the rigatoni until slightly over al dente, toss with olive oil, and cool. Sauté the ground rabbit meat and combine with leftover sausage mix.
Fill the rigatoni using a pastry bag. Line buttered and breadcrumbed metal rings with stuffed pasta, and bake covered at 325°F for 10 minutes.
Sear the stuffed rabbit legs in a skillet and finish roasting until an internal temperature of 145°F is reached.
Strain and reduce the stock, then stir in Kalamata olives and diced Roma tomatoes.
To plate: arrange sliced rabbit leg over sauce and present the baked rigatoni alongside, garnished with fresh herbs.