After removing the rabbit bones, double check that there are no small bones left. Heat two tablespoons of olive oil in a pan and then add garlic. Cook garlic for one minute. Then add the chicory (which you should have already boiled in salted water). Add a pinch of chili pepper. Let cool. Coat the rabbit with slices of bacon. Cover with chicory cut into small pieces and sprinkle the coarsely grated cheese on top. Stitch up the hole using a needle and silk thread. Coat with bacon coppata and close it with string. Preheat the oven to 350 °F (180 °C). Pour 4 tablespoons of extra virgin olive oil on the bottom of a baking dish. Then, put the chopped carrot, onion and garlic on top. Lie down and put the rabbit in the oven. After 15 minutes, pour the rabbit brandy on top. Continue cooking for another 45 minutes. Then take it out of the oven, Cover it in foil and let it sit a while. Enjoy!
Prepare the sauce
Grate the cheese. Heat the cream with milk without letting it boil. Add the cheese and let it melt using a whisk. If it comes out too watery, add 1 teaspoon of starch.
For the gravy
Transfer the pan in which you cooked the rabbit on two burners. Let it boil. Pour the brandy over the rabbit. Scrape the pan in the meantime so it doesn’t stick. Strain the sauce through a sieve. Put on the burner on low heat and add two tablespoons of flour. Cook for 10 minutes, add the brown rabbit stock and continue to simmer for another 20 minutes.
Serve the rabbit cut into slices with fondue, gravy and potatoes sautéed in oil.