Roast Rabbit with Bacon and Stuffing

Ingredients

• 1lb4 oz (560 g) wild rabbit joints, or boneless rabbit
• 12 rashers dry-cure streaky bacon
• 1 large onion, peeled and sliced finely into rings
• 2 cloves garlic, crushed
• 1 level tablespoon fresh chopped thyme, plus a few sprigs
• 10 fresh sage leaves dipped in olive oil
• Salt and freshly milled black pepper

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