Braise the chopped bacon in a dry pan.
Saute the chopped onions, carrot and garlic in 2 tbsp vegetable oil.
Add salt, the bacon, rice and pour in the broth over them.
Boil until the rice absorbs the liquid. Add the raisins.
Smear the rabbit with a mixture of salt, paprika, black pepper and 1 vegetable oil. Fill it with the stuffing and sew it closed.
Put it in an oiled oven dish, pour in the wine, add the basil and parsley and cover with foil.
Bake for 4 hours at 284°F (140 °C). Remove the foil and bake another 15-20 min. at 392°F (200 °C).
Smear it with the butter.