How to make
Braise the offal in a saucepan, then add the mushrooms. Once they're braised, add the onions and carrots to saute.
To them, pour in 1 cup (250 ml) water, paprika, 1 tsp salt and the rice. Once the rice swells, add the tomato paste, black pepper, lovage and spearmint.
Season the rabbit with salt, black pepper and smear it with pork lard because rabbit meat is dry. Fill the rabbit's belly with the stuffing and sew it closed with thread.
Pour the rest of the stuffing around the rabbit in the tray, pour in water to reach halfway up the rabbit. Cover with foil and bake in a preheated 390°F (200 °C) oven for about 2 hours.
