Stuffed Rabbit at Mugellese Recipe

This is a recipe from the Val di Sieve, a valley in the province of Florence, which winds along the river Sieve, where every family has their own vegetables and raise chickens and rabbits, and where some of my family comes from . Grandma (who lived in Vicchio) was used to call this dish: the "conigliolo ripienolo di fomicole" that means rabbit stuffed with ants, exaggerating the dialect that adds the suffix "Io" or "la" as diminutive. A recipe in true Tuscan style from which the saying "bread from Prato, wine from Pomino, Chicks from Lucca, D***s from Florence" (obviously in italian it rhyms)