Fry the chopped giblets - liver, kidneys and heart, and then add the onion chopped into small pieces, mushrooms, black pepper, salt, parsley and rice. Pour 1 1/5 cups (300 g) of water in and put the stew over low heat until the complete evaporation of the water.
Stuff the rabbit and stitch it closed. Put it in a baking pan, pour the wine and oil, sprinkle with pepper and salt. Add 4/5 cup (200 ml) of water, put in bay leaves and cover the container with foil.
Bake the dish for 90 minutes at high heat (the recipe is for a young tame rabbit - if wild, you need to marinate in advance and bake for a longer period).
Optionally, you can leave it in for an additional 10 minutes with the foil on to give it the desired golden tan.