Rabbit stuffed with pancetta (coniglio in porchetta)

Method

1. Pre-heat the oven to 190C/gas 5.

2. Remove the legs from the rabbit and either refrigerate or freeze (these are not need in this recipe). Bone out the saddle and spread out on the work surface. Mix together half the pancetta, garlic and fennel and spread this mixture down the centre of the rabbit, season with salt and freshly ground pepper.

3. Lay the remaining pancetta out on a piece of cling film and sit the rabbit on top. Bring the sides of the rabbit over the stuffing, then wrap the pancetta slices around it using the cling film forming a sausage shape, secure with string.

4. Place the rabbit into a roasting pan and smear over the olive oil. Pour the wine and water into the pan and roast in the oven for 30-45 minutes until it is cooked through and golden.