Lapin Farci Provencale

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1 (3 pound) rabbit, ribcage, saddle, and backbone removed, skin left intact, tenderloin reserved, kidneys and liver minced

1 piece (1 pound) smoked bacon, rind removed, cut into long 1/2-inch square strips

1/4 cup brandy

Freshly ground salt

Freshly ground pepper

1 teaspoon thyme

1 pound veal tenderloin, minced

1 pound pork tenderloin, minced

2 eggs

2 cloves garlic, crushed

3 tablespoons chopped parsley

2 teaspoons thyme

1/4 cup clarified butter