Stuffed Rabbit with Herbs, Pancetta and Parsley Jus, a recipe from Gourmetpedia

Ingredients

• - 1 Rabbit, 1.5-1.8 kg (3-4 lb.), deboned
• - 4 artichokes
• - 160 g (6 oz.) Pancetta
• - 160 g (6 oz.) lard d'arnad or unsmoked seasoned fatty bacon
• - 1 tsp. anise seed
• - 1 tsp. chopped thyme
• - 1 tsp. chopped rosemary
• - 1 tsp. chopped celery leaves
• - 1 tsp. chopped fresh parsley
• - 20 ml (4 tsp.) white wine
• - Liver and kidneys from the rabbit
• - 1 package of caul fat