Take a deboned rabbit, stretch it on a chopping board and split it in two by cutting it from the back side. Cut each of the two parts obtained in three pieces, cover them with a slice of bacon and add around the edges a piece of Igor gorgonzola. Coat a plum cake pan with parchment paper, roll the stufed slices of rabbit and put them in the pan. Bake for about 25 minutes at 200 °C while adding some white wine a couple of times. Once they’re cooked, remove the rabbit rolls from the oven, let them cool down and then cut them into slices. Serve on a bed of fresh salad with some sweet Igor gorgonzola dissolved in the juices that have run from the rabbit meat during cooking.