Preheat the oven to 400F. Lay the caul fat on the work surface. Place the rabbit saddle in the middle of the caul fat. Season the rabbit with salt and pepper. Coat the interior and exterior of the rabbit with the tapenade. Wrap the caul fat around the rabbit saddle to enclose it completely. Tie in several places with string or secure with skewers. Place in the oven and roast for 30 minutes. Pour the white wine into the roasting pan, and continue roasting for 25-30 minutes. To serve, carve the rabbit and transfer the pieces to a warmed serving platter. Degrease the cooking liquid before serving.
