How to make
The rabbit (can be whole, if the weights of the other products are doubled) is cut into pieces and put in salted water to boil. This is done so that the meat does not remain tough and difficult to eat.
After the rabbit is cooked, the meat is deboned and, if desired, can be cut into smaller pieces or the larger parts of it can be left whole, such as the legs.
Wash the mushrooms with flour and water.
Boil water in a pot and add salt to it. Cut the washed mushrooms in half and put them in the boiling water for about 4-5 minutes, until the water turns a pleasant brownish color. Then the broth is ready.
Take out the mushrooms and cut them into smaller pieces. Set the broth aside.
Put the rice and bulgur in a deep baking pan. Add the pre-chopped spring onion and parsley or dill to them. Put 3 and a half cups of mushroom broth. Add black pepper and turmeric.
Add the mushrooms and bake at 360°F (180°C).
Shortly before the oven-baked rice is ready, take it out and arrange the rabbit meat on top.
Bake for another 10 minutes or until done.
The rabbit with bulgur and mushrooms is very tasty.
