How to cook
Wash and clean the rabbit well. Rub it with salt and pepper well. Make small incisions with a knife along it and fill it with strips of carrots, cleaned garlic cloves and bacon. Put it in a large oven dish atop 1 onion head, sliced into rings.
Add 1 1/2 cups of water to the dish, gently pour the wine and 5-6 tablespoons oil over the rabbit. Cut the remaining 2 onion heads coarsely and put them in the dish along with the peppercorns. You can make it without onions if you like. Put it to bake in a moderate oven, being careful not to burn the top.
From time to time, pour the sauce over it, and if the liquid evaporates, add more water. Transfer the roasted rabbit to a large plate.
Beat the sauce from the dish with the egg and yoghurt and garnish the rabbit with it when serving.