Cut the kidneys and liver into thin strips and place them in a small bowl with 1 tablespoon of the thyme, the cognac, salt and pepper. Let stand for 1 hour, covered, at room temperature. Preheat the oven to 425F. In a large bowl mix together the ground pork and veal, 1 tablespoon of the thyme, the savory, and the eggs. Mix the kidneys, liver, and marinade into the ground meat. Lay the saddle of rabbit on its back on the work surface and season the cavity with salt and pepper. Place the bacon or pancetta strips inside the rabbit, then spread the stuffing over the center of the cavity. Fold the sides over the stuffing and tie in several places or secure with skewers to keep the stuffing in place. Roast for 35-45 minutes, until golden brown. Remove the rabbit from the oven and keep warm. Pour the white wine into the roasting pan and cook it, over low heat, scraping the bottom of the pan with a wooden spoon to detach any remaining bits of meat. Remove the pan from the heat and whisk in the butter, without boiling, 1 tablespoon at a time. Serve the gravy with the carved rabbit.
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4 lb saddle of rabbit, including kidneys and liver
1/2 lb slab bacon or pancetta, cut into 4 long pieces
