Rabbit with Garlic Puree
Preheat the oven to 180°C (approximately 350°F).
Press the garlic and spread on a baking sheet. Drizzle with olive oil and place in oven for about 20 minutes. Bake until the shell dissolves and the ends are soft. Remove from oven, let cool slightly and remove the shells. Incorporate olive oil in blender to a fine puree. Season with salt and pepper.
Lay the pancetta side by side, overlapping. Rinse the rabbit meat, pat dry and cut into pieces of equal size. Drizzle with oil, season with salt and pepper and place on the pancetta. Roll up the slices and tie with kitchen string. Top with thyme and bake on a rack (with a drip pan underneath) and cook 25-35 minutes.
Slice and serve with garlic sauce.