How to make
Wash the mushrooms and onions and chop them finely.
Put 2 tbsp of olive oil in a pan and fry the onions until golden, add the mushrooms and fry until softened. Wash the rice and add it to the mushrooms and onions.
Stir, sprinkle with salt, the spice mix, black pepper and spearmint and braise briefly. Pour in 2 cups of the broth and saute under a lid until the rice is ready, stirring periodically.
Wash the rabbit and stuff it with the mixture, then sew it closed.
Mix the rest of the olive oil with the paprika, a little salt and pepper and rub the stuffed rabbit with this mixture.
Place it in a large clay container, pour in the remaining cup of broth, cover with foil and bake in the oven at 320°F (160 °C) for 3 hours, then remove the foil half an hour before you finish baking.
When baked and sauteed slowly, the rabbit cooks very well and turns out very tender.
