Method

• 1.
  Preheat the oven to 170°C.
• 2.
  Place sausage fillings (discard casings) in a bowl with chicken, crumbs, parmesan and onion. Peel and crush 2 garlic cloves and add to bowl with rosemary and egg. Season with salt and pepper and mix well. Mixture should be quite fine, so pulse in a food processor if required.

• 3.
  Lay rabbits on a work surface. Divide stuffing into two and shape each into a sausage just shorter in length than one rabbit. Place stuffing into rabbits, then fold in ends and sides to enclose. Use a needle and butcher's twine to sew up rabbits and enclose filling.
• 4.
  Place rabbits in a roasting pan, surround with reserved bones and add remaining garlic and rosemary. Add wine and oil, season well and roast for 1 1/2 hours, basting from time to time and adding more wine if pan becomes dry. When done, transfer rabbit to a baking tray, cover loosely with foil and set aside to rest for 30 minutes.
• 5.
  Discard bones, reserve garlic and place roasting pan over medium heat. Add stock and stir to dislodge any pan scrapings. Cook for 2-3 minutes, then strain juices into a bowl.
• 6.
  Slice rabbit and place on serving plates. Drizzle with pan juices and roast potatoes.