Fry the finely chopped offal, add the chopped onion, mushrooms, black pepper, salt, parsley, rice and pour in 1 1/5 cups (300 ml) of water and stew over low heat until the water evaporates. With thus prepared stuffing, fill the rabbit and sew it up.
Put it in a baking dish, pour wine, oil over it, sprinkle with pepper and salt. Add 4/5 cup (200 ml) of water, put bay leaves in and cover the container with foil. Bake for 1 1/2 hours in a highly heated oven (the recipe is for a young tame rabbit - wild ones need to be marinated in advance and baked longer).
Optionally, you can leave it for a further 10 minutes without the foil to obtain the desired golden tan. Optionally – put sliced potatoes on one side of the dish in which the rabbit will bake and rice with vegetables on the other.
This way, the side dishes will be ready too.