In a bowl mix the breadcrumb with the ground veal, the fresh pork sausage, a lightly beaten egg and the grated pecorino cheese. Add a pinch of salt and some freshly ground black pepper. Mix throughly.

Lay the boned rabbit on a cutting board and spread the filling evenly over the rabbit. Wrap the rabbit on itself starting from the hind legs, then tie it well with a kitchen twine and rub with salt and pepper.

Preheat oven to 200°C and place the rabbit in a pan with peeled potatoes cut into wedges and a red onion cut into slices. Drizzle with extra virgin olive oil and bake for about 40 minutes to brown the rabbit. After 40 minutes baste the meat with

the broth or white wine and lower the temperature to 180°C. Cook the rabbit for 50 more minutes, basting it occasionally with its gravy.

Let cool completely before slicing. Warm the gravy and pour it over the rabbit slices before serving.