How to cook
All of the lard products are finely chopped - bacon, carrots, garlic cloves. Along the entire length of the rabbit, make deep cuts with a sharp knife and in each hole, place the cut products for larding.
Cut the spring onions into small pieces and the mushrooms into slices. Fry them sequentially in a little fat. Add the rice and parsley, which you also need to cut into small pieces.
Add a little water to the filling in the pan and leave it to simmer for about 5 minutes on low heat. After filling the rabbit, close it with the help of toothpicks. Of course, you can sew it.
Roast the rabbit at about 360°F (180°C) for about an hour and a half or two, by using a deeper baking pan and adding a little water to the meat. Remove the foil, pour the rabbit with a little of the resulting sauce and roast it for another 15-20 minutes or until it aquires a brownish crust.
It is very important to carefully remove the thread or toothpicks before serving.
For a more aromatic filling, we sometimes add bolete mushrooms - dried, fresh or frozen.
For a crispier crust, you can rub the rabbit with a mixture of your favorite spices, to which you have added a little flour.
The Roasted Stuffed Rabbit is very tasty.