How to make
Wash the rabbit well and drain it from the water. Peel the onion and carrots and chop them finely. Saute them in a pan with olive oil and add the cleaned and finely chopped offal.
Add the washed and drained of water rice and stir carefully. Pour in 1 cup broth, add the finely chopped chanterelles and thyme leaves.
Put a lid on the pan and leave it on low heat until the rice absorbs the broth. Take it off the stove, add a little salt and black pepper to taste, stir and fill the rabbit with the stuffing.
Sew the rabbit closed and transfer it to an oven dish. Smear it with the mixed together olive oil, black pepper, paprika and salt.
Pour the rest of the filling around the sides of the rabbit and add 2 cups of water. Cover the oven dish with foil and put in a preheated 360°F (180 °C) oven.
Bake about an hour, for the rice to absorb the broth and for the meat to bake evenly. If needed, add more broth.
10 min. before taking the rabbit out of the oven, remove the foil and let it gain a nice appetizing crisp.
Garnish the rabbit servings with the stuffing of rice and a fresh vegetable salad of your choice. Bon appetit!
