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1
Rinse and pat dry the rabbit, rubbing its flesh and its cavity with the sea salt, pepper, and nutmeg.
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2
Preheat the oven to 375 degrees.
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3
With a mezzaluna or a very sharp knife, mince the 4 ounces of pancetta, garlic, rosemary, and parsley to a thick paste.
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4
In a saute pan over a medium flame, warm 3 tablespoons of the olive oil, heat the aromatic paste in it, adding the fennel seeds and sauteing for a minute until lightly colored.
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5
Add the liver, rolling it about in the perfumed fat and pour over the Cognac, shaking the pan, permitting flames to ignite and disperse.
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6
Salt the liver lightly and add the prosciutto and the sausage, sauteing until the sausage has taken on a bit of color.
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7
Turn the mixture out into a large bowl.
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8
Rinse the still-hot saute pan with 1/2 cup of the wine, stirring and scraping at the residue and permitting the wine to reduce for a few seconds.
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9
Pour the reduced wine over the mixture in the bowl.
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10
Add the bread crumbs, pecorino, the olives, and the egg, combining all to form a loose, light stuffing.
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11
Saute a spoonful of the mixture, tasting it for salt and adjusting it with a sprinkling, if necessary.
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12
Place the stuffing inside the cavity of the prepared rabbit and sew or skewer the rabbit closed.
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13
In a large terra-cotta or enameled cast-iron casserole, heat the remaining 2 tablespoons of the olive oil and, over a high flame, brown the rabbit on all sides.
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14
Lay the slices of pancetta over the rabbit and cover it with the leaves of Savoy cabbage.
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15
Transfer the casserole to the preheated oven and roast the rabbit, uncovered, for 40 minutes.
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16
Remove the leaves of the cabbage and discard them.
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17
Permit the rabbit and the pancetta to take on a good, golden color for 10 minutes.
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18
Test the rabbit by piercing the flesh of its legs, which should be tender.
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19
Roast it for only 5 minutes more if you must, as it is sure to be sufficiently cooked by then.
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20
Remove the rabbit from the casserole to a serving plate and rinse the casserole with the remaining wine, scraping and stirring at the residue and permitting the wine to reduce for 2 minutes.
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21
Pour the casserole juices over the rabbit and carry it to the table.
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22
Carve it and serve it with the stuffing and spoonfuls of the juices.
