Clean and wash the rabbit, cut it into portions. Mix the spices, excluding the salt, with the olive oil and smear each piece of meat well.
Cover the container with foil and put it away in the fridge for 1 night. Take it out the next day, transfer the pieces of meat to a clay pot and arrange.
Chop the carrots and onions, add them to the meat, sprinkle the mushrooms on top (no need to soak them beforehand because they take in the sauce from the rabbit later and swell) and salt.
Pour on the wine and enough water to cover the meat. Start baking in a cold oven, gradually increase the temperature until the liquid comes to a boil, then lower to 320°F (160 °C) and bake 2 1/2 hours.
Serve with aged red wine. Enjoy!