Clean and wash rabbit thoroughly and soak overnight. Remove from water and drain.
Finely chop and mix garlic, rosemary, fresh and dried fennel seeds, salt and pepper; parboil rabbit and stuff with above mixture, chopped rabbit livers (previously parboiled in salted water) and chopped Tuscan sausage. Pin rabbit close with toothpicks, sprinkle with salt, pepper and dried fennel seeds and place in a baking pan with a little oil. Cook for about 2 hrs. at 180° basting occasionally with olive-oil.