How to cook
Peel the potatoes and cut them into cubes. Place them on the bottom of the baking tray and season them with salt.
For the stuffing: Melt the butter and place it in a frying pan. Add the cleaned and chopped mushrooms and onions. After they're stewed, add the rice. Once the rice is fried, while stirring constantly, add about 2.5 cups of water.
The walnuts are finely chopped and added to the rice. When the rice is semi-cooked (and it should not be fully cooked, as the cooking process will continue), season it with finely chopped parsley, mint and thyme.
Add black pepper and season with salt.
While the stuffing is cooling, the well-cleaned rabbit is seasoned well with salt inside and out. The rabbit is filled with the stuffing and sewn well.
Place it on the potatoes and spread it with a little paprika and butter on top. Pour 2 cups of water into the pan. Cover it tightly with foil.
Place it in an oven at 390°F (200 degrees) and shortly before it is cooked, remove the foil and bake it until it aquires a golden color and an appetizing crust.
The stuffed rabbit with herbs and walnuts is ready.