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1
Lay the deboned rabbit flat, skin-side down, on a clean work surface. Inspect the skin for any tears; a continuous, intact skin is the natural casing. Season the interior flesh evenly with salt and coarsely ground black pepper.
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2
Combine the chopped rabbit liver, wild fennel fronds, sliced garlic, and chopped rosemary in a bowl. Season with salt and black pepper and mix until the liver begins to bind the aromatics into a cohesive paste. The mixture should hold together loosely when pressed.
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3
Spread the stuffing in an even layer across the interior of the flattened rabbit, leaving a 2 cm border at the edges. Roll the rabbit tightly from one long side to the other so that the stuffing forms a continuous spiral through the cross-section. This is where the dish lives or dies: the roll must be so tight that no gap exists between the layers — a loose roll will open in the oven, losing both the spiral and the self-basting effect that makes the lean meat succulent.
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4
Truss the roll at 3 cm intervals with kitchen twine, tying each loop firmly so the cylinder holds its shape under the heat. The roll should feel rigid and uniform along its length — no soft spots that indicate loose pockets of air.
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5
Place the trussed roll in a roasting tin and transfer to an oven preheated to 220°C. Roast at this temperature until the skin is golden and blistered and emits a sharp crackling sound when tapped with a spoon — approximately 20 minutes.
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6
Reduce the oven temperature to 180°C and continue roasting until the interior is cooked through — approximately a further 30–35 minutes. The skin must be a deep, uniform amber-brown and completely crisp to the touch along its full length.
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7
Remove the roll from the oven and rest, uncovered, for 15 minutes before removing the twine and slicing. Premature slicing releases all accumulated moisture; the roll is ready when the juices no longer run freely on cutting.