Wash the rabbit in water and vinegar. Clean the entrails and keep them on one side. Boil 3 garlic cloves in water and keep the water. Chop salami, bacon and ham, leaving a few slices of bacon for later. Pan-fry the minced bacon, salami and ham and add the chopped entrails. Put the rabbit on a clean cloth and line the interior with the remaining bacon. Fill the inside with the pan-fried chopped meats, the pressed garlic, salt and pepper. Tie the rabbit in such a way that the stuffing will not come out.

Heat the oven at 170ºC and, in the meantime, pan fry the rabbit with some oil, half the wine and the water with the garlic. Transfer the rabbit into the oven and cook for about 1 hour. Turn it often, wetting it with the garlic water and the remaining wine. Carve it and serve it hot with the stuffing cut into thin slices.