How to cook
Soak the rabbit in cold water with 2 tablespoons of vinegar for several hours. Then cut it into portioned pieces and fry it in 2 -3 tablespoons of oil. Add enough hot water to cover it, and cook the meat for about 40-50 minutes until it becomes tender and begins to separate from the bone.
Season with black pepper and pour in 6 cups of the broth, in which the rabbit was boiled. Move the rice to a tray and arrange pieces of rabbit meat over it. Bake the dish until ready at 390°F (200 °C).