Coniglio in Porchetta

1 boneless rabbit

2 cloves of garlic

400 g sausage filling without casing

100 g pitted black olives

5 rolled slices of bacon

50 g wild fennel

15 g rosemary

15 g sage

Pinch of grated orange zest

100 g lard

75 g extra virgin olive oil

1 glass of white wine

Pinch of fine salt and black pepper

Wash the rabbit very well with cold water. Dry with a linen cloth. Cut the rabbit lengthwise, season with salt and pepper on both sides. Place the slices of bacon and the sausage filling without casing in the middle. Add a row of pitted black olives and season the filling with chopped garlic, fennel, rosemary, and sage. Grate some orange zest on the meat to perfume it. Now roll up the meat, making sure the filling does not come out. Tie the meat tightly with string and cover with lard and extra virgin olive oil. Place in a baking dish and cook for about 20 minutes at 300-330°C. Turn the rabbit, add white wine and continue cooking for about 30 minutes. Let cool, cut into medallions, and serve with excellent roasted potatoes.