Lay the rabbit cavity-side up on a cutting board. Dislocate the legs and arms to make it lay flat.
Start at the ribs
With a sharp paring knife, start making shallow cuts at the ribcage, revealing meat until you get down to the spine. Take your time and go slow, but know that if you make a mistake and break through the meat it will be ok.
Removing the spine
Once you get down to the spine, take your time, revealing meat around the spine until it’s completely freed.
Continue making shallow cuts, freeing the entire spine and ribcage from the meat. Roast the spine and ribcage in an 375 degree oven in a 12 inch pan for 45 minutes while you prepare the rest of the roulade.
Once the spine and ribcage are removed, remove the front and back legs and reserve them for another purpose.
Season the meat lightly with salt and pepper, then scatter on the herbs. Add the salami or prosciutto, along with the sprinkle of parmesan.
Square off the rounded sides of the carrot to make it into a rectangle, then cut it into ¼ inch julienne. Lay the julienned carrots in the middle of the roulade between the loins.
Roll the boneless rabbit roulade up and tie with twine.
Once the ribcage and spine are roasted, remove them, then put the roulade in the pan they were cooking in, adding 1 cup of stock and ½ cup of wine that will help release the drippings.
Cover the pan and bake at 250 for 2.5 hours. Check on the pan halfway through to make sure it isn’t dry, adding stock as needed to keep a ½ inch layer of liquid in the pan.
After 2.5 hours, remove the pan and cool for a bit, then carefully remove the rabbit roll, wrap in cling film to prevent drying out, and refrigerate until chilled and firm which makes slicing easier.
Scrape up any brown bits from the pan, and reserve the cooking liquid for stock, or spooning over the cooked roulade. Strain the stock (optional).
Slice the roulade into thin slices, then gently reheat in a pan until warmed through. Meanwhile, reheat the cooking liquid with a splash of white wine. On preheated entrée or salad plates, fan out slices of the reheated rabbit roulade, spooning some of the cooking juices over the top. Serve with a green salad.