How to make
Clean the rabbit and dry it. Spread it generously with butter, paprika and season it with salt.
Heat the oil and fry the finely chopped onion. Add the washed and cleaned mushrooms (cut into pieces). Stir and after the mushrooms are stewed, add the rice. Cook for 3-4 minutes, by stirring at all times.
Remove the stuffing from the heat and add the finely chopped parsley. Stir and stuff the rabbit.
Peel the potatoes and cut them into suitable pieces. Put them on the bottom of a non-stick baking pan, add the rest of the butter and pour 2 cups of water.
Put the rabbit in and cover it with the lid or cover it with foil.
Roast the stuffed rabbit at 390°F (200°C) initially, then reduce the heat to 360°F (180°C). At the end of baking, uncover the rabbit, so that it can aquire a crispy crust.
