How to cook
Put the rabbit in a large pot. Fill the pot with enough cold water to cover the rabbit and pour the vinegar and wine. Leave it for at least 6 hours.
Then remove the rabbit, strain and dry it. Spread it with the pre-mixed spices for spreading, by rubbing the outside and inside. Place the very well-spread rabbit in a pot with a lid.
For the stuffing, pour the oil into the pot and add the pre-chopped vegetables (spring onions, carrots, mushrooms and potatoes) and fry them until they remain in fat.
Add the pre-washed rice very well under running water and diced bacon. Stir and fry for about 3 minutes.
Add as much salt and black pepper as you like.
Fill the rabbit's belly with some of the stuffing, close the belly by pinching the meat with 2 or 3 toothpicks.
Spread the rest of the stuffing on the bottom of the baking pan, around the delicious stuffed rabbit.
Pour 4 cups of warm water and put the lid on the baking pan.
Place the baking pan in a preheated oven at 392°F (200°C) and bake it for 2 hours.