Remove femur bones from rabbit legs and butterfly open, pound slightly the debone part to obtain an even thickness. In a food processor, blend the chicken breast, and then add walnuts, garlic, sage, salt, pepper, and cream until a paste is formed. Divide the filling among 8 rabbit legs and roll each leg up around a bacon slice. Tie each leg securely with butcher twine.

In a large roasting pan, heat the oil until smoking. Place rabbit legs in a pan and sauté on all sides, browning the bacon and meat. When fully browned, add onions, cherries, and sauté until softened, about 6 to 7 more minutes. Pour in the wine and bring to boil. Lower to a simmer and cover halfway. Cook 50 to 60 minutes until very tender, turning occasionally. If liquid dissipates, add ¼ cup water at a time. Thicken the sauce with cornstarch if necessary. Remove rabbit legs and cut the strings. Place on platter and serve with celeriac mashed potatoes.