Preheat the oven to 375 degrees F.
Season the inside and outside of the rabbit with pepper, and set aside.
In a 12 to 14-inch saute pan heat 4 tablespoons of the lardo
until smoking. Add the fennel
and the garlic and cook over medium heat until softened and light brown, about 5 to 6 minutes. Add the sausage and cook until just cooked, about 6 to 8 more minutes. Remove from heat and allow to cool.
Stuff the rabbit cavity with the fennel, garlic, and the remaining lardo, cut into 1/8-inch dice
to seal the openings and place in a casserole
with the wine
and lemon juice
, and sprinkle with the coarse salt.
Cook in the oven for 1 hour, turning once after 30 minutes of cooking, and occasionally basting with the pan juices. Remove from the oven, allow to sit 5 minutes. Serve in 1/2-inch slices with pan juices emulsified with extra virgin olive oil