How to make
Wash the rabbit well and dry it.
Cut the bacon and fry it in a pan.
Take it out and in the same pan add 2 tbsp. of butter and stew the chopped onions, carrots and garlic.
Add the salt, bacon and rice to them, cover them with the broth and leave them to boil, until the rice absorbs the liquid.
In a bowl put butter, 1 tbsp. of salt, paprika and black pepper. Mix everything well and rub the mixture all over the rabbit.
Fill the belly of the rabbit with the stuffing and sew it up.
Grease a baking pan with butter and place the rabbit in it. Pour the wine, add the basil and parsley and cover it with the foil.
Roast the rabbit for 4 hours at 300°F (150°C).
When the time is up, remove the foil and roast it for another 15 minutes.
Serve the stuffed roasted rabbit warm.
