Rolled rabbit

Preparation:

Preparation: Rinse the rabbit in water acidulated with vinegar, dry it and place it on the work surface. Flatten it with a meat tenderizer, sprinkle it with salt and pepper and cover it with the bacon slices. In a bowl, mix the minced beef, 1 sprig of sage, 1 sprig of rosemary and the garlic, also minced, and a pinch of salt. Spread the mixture obtained on the bacon-coated rabbit, using a wooden spatula, then roll it up and tie the roll obtained firmly using strong kitchen string. Heat the oil and butter in a large saucepan and brown the rabbit over high heat for 4-5 minutes, then pour the white wine into the container and let it partially consume. Add the rest of the sage and rosemary, salt and pepper and cook the meat for about an hour and a half on low heat, turning it often. When the roll is cooked, remove it from the saucepan, cut it into slices and remove the string. Arrange the slices obtained on a serving plate, sprinkle them with the cooking juices, diluted with a little hot water if necessary, and serve immediately with a side dish of roasted potatoes.