"Eating rabbit is nice because it's so lean just like chicken. Using duck fat has better health qualities than does chicken fat. Plus the taste duck fat is marvelous!" – Chef Steve Zanini of Faire Steak and Seafood in Raleigh, NC
Cut the front and rear quarters of the rabbit. Cut the tail bone and right below the neck to get the middle section where the loin is. Take all five pieces, the front legs, rear legs, and the loin section, and sprinkle with salt, pepper, rosemary, and garlic slices. Place on a plate or sheet tray and place another plate or sheet tray on top to press the rabbit and refrigerate overnight.
The next day, take the rabbit scrap and roast in the oven on a sprayed pan for 20 minutes. After the rabbit is roasted, place in a pot and add the celery, remaining carrot, onion, and chicken stock. Bring to a boil, turn down to a simmer, and simmer for an hour. Strain the stock and reserve the liquid.
Take the pressed rabbit and rub the herbs and spices off as much as possible. Sear the pieces of rabbit off in a sauté pan with one to two ounces of olive oil. Once browned on each side place in a casserole dish. Cover the rabbit with the duck or chicken fat and cook in an oven for about two to three hours at 200 degrees. Remove rabbit and cool slightly.
Pick the meat from the skin and bones and reserve the meat.
Start the dish by sautéing the shallots and garlic. Add the remaining ingredients starting with the oyster mushrooms, shredded carrots, tomatoes, cannellini beans, and spinach. If it starts to stick drop a couple of spoonfuls of stock to the mixture. Set aside.
Use a ring mold and put the sautéed mixture into the mold and press down with a spoon. Top with the rabbit. Spoon the stock around the ring and then remove the ring carefully and top with the Romano cheese.