How to cook
The rabbit is salted inside and out and rubbed with 2 tbsp. of fat, paprika and the juice of half a lemon.
In the remaining fat, stew the chopped smoked meat, apple, onion, pepper and celery. Add the rice, broth, lemon juice and black pepper. Leave it to simmer, until the rice fully absorbs it.
Fill the rabbit with the stuffing and sew it well. Place it in a suitable baking pan, add the wine, rosemary, mint and lovage.
Wrap it tightly with aluminum foil. Roast it in a preheated oven at 280°F (140°C) for 4 hours.
Remove the foil and roast it for another 15-20 minutes at 390°F (200°C), by pouring it with the sauce. This is a wonderful roasted rabbit!