How to make
The giblets, boiled and cut into small pieces, are fried with the chopped onions and the washed rice until the rice becomes transparent. With the resulting fried stuffing, we stuff the rabbit, then sew it up.
Pour the beer/wine and water into a deep baking pan, carefully place the rabbit, pour the potatoes, cut into cubes and season with salt.
We cover the tray with foil and place it in an oven preheated to 360°F (180°C) for about 1 hour, then reduce the temperature to 150°C and roast for another 2 hours, after turning off the oven, remove the foil and leave the tray inside.
When it has cooled, take out the tray with the roasted rabbit and sprinkle with the chopped parsley.
Serve while warm, preferably with white chilled dry wine.
The roasted rabbit with stuffing and potatoes is ready.
