Carefully debone the whole rabbit, butterflying it open so it lies flat. Pat the rabbit dry with paper towels.
2
Finely chop the fresh fennel fronds, fresh rosemary, and fresh sage. Mince the garlic cloves.
3
In a small bowl, combine the chopped fresh fennel fronds, fresh rosemary, fresh sage, minced garlic cloves, fennel seeds, 5g of fine sea salt, and 1.5g of black pepper. Mix thoroughly.
