Clean the rabbit, remove its head and debone the saddle, leaving the front and back thighs intact. Wash and dry it.

Prepare the filling: remove the crust from the bacon, cut it into cubes and brown it with 10 g butter. Clean and cut the broccoli into florets and the other vegetables into small cubes. Blanch the vegetables in boiling salted water, then drain.

Place the bread cubes and vegetables in a bowl, add the other stuffing ingredients and the rest of the melted butter. Salt and pepper the rabbit internally, stuff it with the stuffing, cover it with the bacon slices and sew the opening shut.

Heat the oil in a roasting pan and brown the rabbit briefly over high heat. Turn it over and bake it in a preheated oven at 180° for about an hour.

Clean and brunoise onions, carrots and celeriac; add them to the meat after 10 minutes from the start of cooking. When the vegetables begin to color, pour some of the broth into the pan.

When the meat is ready, remove it from the pot and keep it warm. Stir the rest of the broth into the cooking juices and reduce by half. Strain the gravy through a sieve, incorporate the cold butter in chunks, and adjust the salt and pepper.

Slice the rabbit and serve it with the prepared sauce.