Stuffed Rabbit - The Local Palate

Ingredients

• 3 sprigs thyme, finely chopped
• 3 sprigs rosemary, finely chopped
• 2 sprigs parsley, finely chopped
• ½ bunch chives, finely chopped
• Rabbit heart and liver
• 2 onions, minced
• Pinch salt
• 1 garlic clove, minced to paste
• ⅓ cup white wine
• 2 rabbit thighs
• diced in 1-inch pieces
• 1 ½ cups breadcrumbs
• 1 egg
• ¼ cup raisins, soaked in warm water for one hour
• 1 pound Pancetta, thinly sliced
• Whole rabbit, boned
• Rabbit stuffing
• 1 head garlic
• 2 tablespoons extra virgin olive oil,divided
• 1 cup rye breadcrumbs
• 1 head savoy cabbage
• 2 tablespoon butter
• 2 tablespoons white miso
• 1 cup dry white wine
• ½ cup water
• 6 ounces Parmesan rinds (can find in Whole Foods cheese section)