How to make
Use a kitchen ax to cut half of the rabbit into large pieces. Add plenty of salted water with a teaspoon of vinegar, peppercorns and bay leaf, to boil for about an hour over medium heat.
Chop the onion and fry it in oil until it aquires a golden color. Add the rice and fry it, while stirring at all times.
Transfer the rice into a baking pan and mix it with the spinach - defrosted and chopped.
Strain the broth from boiling the meat and pour as much of it as it is required according to the ratio of the type of rice you use - approximately 3:1.
Arrange the pieces of rabbit meat and bake it in a preheated oven at 390°F (200 degrees) until the broth is completely absorbed.
When you take it out of the oven, cover the rabbit dish with a towel, in order to allow the dish rest for 10 minutes, then serve it.
Enjoy this classic from the european cuisine - oven-roasted rabbit with rice and spinach!
