For the bouquet garni, tie the herbs and spices in a square of muslin to make a bag, securing with string. Put into a large saucepan with the pig’s trotter, onion, garlic and salt. Pour in enough water to cover the trotter, then bring to a simmer. Skim off the scum from the surface and simmer for 1 hour, skimming every so often.
Add the rabbit to the pan and continue to simmer and skim