To make the stuffing, melt the butter in a medium frying pan. Add the onion and cook on medium heat until soft. Add the bacon and fry until cooked, but not brown. Remove from the heat. Put the breadcrumbs, parsley, mixed herbs and salt and pepper in a bowl with the bacon and onion mixture and mix well to combine.
Wash the rabbit well in cold water and pat dry with paper towels. Fill the stomach cavity with stuffing and secure with a few toothpicks.
Preheat the oven to 180°C. Heat the oil in a deep frying pan on high heat. Add the rabbit and cook, turning until it is brown all over. Remove the pan from the heat and cool the rabbit for 10 minutes. Wrap the bacon rashers around the rabbit (this helps to keep it moist during baking).
Pour the stock into the base of a roasting pan and place the rabbit on a roasting rack in the pan. Cover completely with nonstick baking paper and secure with a layer of foil. Bake in the preheated oven for 11/2–2 hours, until the meat is tender, basting with the pan juices every 30 minutes. Remove the foil, baking paper and bacon. Increase the oven temperature to 200°C and roast for 15–20 minutes more, or until golden brown. To serve, joint the rabbit and accompany with mashed potato, gravy and redcurrant jelly, if desired.