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In a small frying pan, heat the pancetta over medium-high heat until most of the fat is rendered. Discard the fat and drain the pancetta on paper towels.
In a small bowl, combine the pancetta and herbs and mix well. Season the rabbit, inside and out, with salt and pepper, stuff the herb mixture into the cavity. Truss the legs with butcher's twine. Drizzle the rabbit thoroughly with extra-virgin olive oil and place in a casserole.
Pour the wine over the rabbit and place in the oven. Cook for about 1 to 1 1/2 hours, or until the rabbit is golden brown and juicy. Make sure to baste the rabbit every 15 minutes to keep it from drying out. Serve hot or at room temperature.
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Quail Skewers with Sage Polenta and Asiago: Spiedini di Quaglie con Polenta e Asiago
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