Roasted rabbit

1 boned rabbit
2 cloves of garlic
Gr 400 sausage paste
Gr 100 pitted black olives
5 rolled bacon slices
Gr 50 wild fennel
Gr 15 rosemary
Gr 15 sage
q.b. grated orange peel
Gr 100 lard
Gr 75 extra virgin olive oil
1 glass of white wine
q.b. fine salt and black pepper

Wash the rabbit very well with cold water. Dry with a linen cloth. Spread the rabbit on a steel worktop, salt and pepper on both sides, lay the slices of bacon and the sausage paste in the middle. Make a row of pitted black olives in the center and season with chopped garlic, fennel, rosemary and sage. Grate some orange peel to perfume and roll the meat, being careful not to let the stuffing come out. Tie carefully with string, cover with lard and extra virgin olive oil, place in a baking pan and cook for about 20 minutes at 300-330° C. Turn the rabbit, add some white wine and continue cooking for about 30 minutes.Allow to cool, cut into medallions and serve accompanied with excellent baked potatoes.