Clean the rabbit and wash it under cold, running water. Marinate it with the marinade that you've heated to 176°F (80°C) and using a sharp knife, spike it with some of the smoked breasts that you've cut into strips, which in turn you've rolled in finely chopped parsley in advance.
Stir the mixture and fill the rabbit with it. Sew it closed. Salt the stuffed rabbit and fry it in highly heated oil. Then place it in a suitable container with a lid.
Filter the marinade and pour it over the rabbit. Remove the pits from the olives, cut them into strips and add them to the rabbit.
Cover the container with foil, its lid and put it to bake in a 374°F (190°C) oven. Turn it over after 2 hours so it doesn't burn and bake finished.