Wash the rabbit with cold water. Chop the onions and carrots finely and braise them in the oil to a caramel color. Add the finely chopped rabbit offal (heart, liver) and gradually add the cleaned and washed rice. Once fried a bit, pour in 1 cup warm water. Stir everything well. Add the chopped bacon. Season everything with the spices.
In a glass or ceramic cook pot with a lid, pour in part of the offal (to serve as a bed for the rabbit). Stuff the rabbit with the rest of the offal and sew it closed. Make cuts along the rabbit itself - usually along the legs, and add 1 allspice grain, a slice of garlic, strip of bacon or lard in each.
Smear oil, black pepper and salt over the rabbit on all sides. Put it in the ceramic pot and cover with a lid. Bake in an unheated oven at 428°F (220 °C) so it doesn't burst. After 10 min., lower the heat to 356°F (180 °C) and then to 320°F (160 °C) at the 30 min. mark. Bake for a total of 2 hours until ready.