1. Bone the saddles, removing the 2 loins and tenderloins.
2. Tightly wrap each loin and tenderloin together with half of a slice of bacon.
3. Place the rolled loins and tenderloins in a shallow container. Sprinkle with the lemon, shallots, herbs, garlic and cracked pepper and drizzle with olive oil; cover and refrigerate for 6-8 hours.
4. Bring the rabbit to room temperature. Remove from the marinade and grill over a medium fire until golden, approximately 6-8 minutes.
5. Cut each loin into medallions and arrange on the plates. Serve with fennel, spinach, White Beans and Rabbit Sauce.

To make the White Beans:

1. Place the beans and the sachet in a large pot and cover with cold water. Bring to a simmer and cook until tender, approximately 45 minutes.
2. Cream together the garlic, parsley, rosemary, thyme and butter. Season with salt and white pepper.
3. Remove the sachet from the cooked beans and pour off all but 3-4 tablespoons (45-60 milliliters) of the cooking liquid. Return to the heat and swirl in the herb butter and cream. Keep warm.

Yield: 2 lb. (.9 kg)

To make the Rabbit Sauce:

1. Saute the shallots and peppercorns in the clarified butter over low heat until browned.
2. Add the white wine and reduce by one third. Add the stock and reduce by one third.
3. Season with salt and white pepper. Monter au beurre just before service.

Yield: 1 pt. (450 ml)