Rabbit Cooked Like a Tuscan Pig: Coniglio in Porchetta

Preheat the oven to 375 degrees F. Season the inside and outside of the rabbit with pepper, and set aside. In a 12 to 14-inch saute pan heat 4 tablespoons of the lardo until smoking. Add the fennel and the garlic and cook over medium heat until softened and light brown, about 5 to 6 minutes. Add the sausage and cook until just cooked, about 6 to 8 more minutes. Remove from heat and allow to cool. Stuff the rabbit cavity with the fennel, garlic , and the remaining lardo, cut into 1/8-inch dice . Truss the rabbit to seal the openings and place in a casserole . Baste with the wine and lemon juice, and sprinkle with the coarse salt. Cook in the oven for 1 hour, turning once after 30 minutes of cooking, and occasionally basting with the pan juices. Remove from the oven, allow to sit 5 minutes. Serve in 1/2-inch slices with pan juices emulsified with extra virgin olive oil.