Ingredients:
1 rabbit, minced meat mixed: gr. 100 veal, gr. 100 Pig and 2 sausages, ham cut into cubes gr. 50, 3 eggs, parmesan cheese gr. 100, grated peel of half a lemon, dried porcini mushrooms gr. 50, bread dipped in milk and well squeezed gr. 150, 1 glass of dry white wine, vegetable broth, olive oil, garlic, rosemary and fennel seeds, salt and pepper q.s.

Preparation and cooking:
Mix all ingredients and form a small meatloaf; put it down in the belly of the rabbit, mend it very well with the twine and dress with oil, pepper, salt, garlic, rosemary and fennel (at will wrap the rabbit with slices of bacon tense).
Put down the rabbit in a dish from oven, pour olive oil and cover it with aluminum foil paper. Bake at 200 degrees for about an hour.
At this point remove the paper aluminum foil, pour the wine and let evaporate; if too dry pay a ladle of vegetable broth, cover with aluminum foil paper and finish cooking for another hour.