How to cook
Clean, wash and salt the rabbit inside and out. Put the offal to boil and chop them finely. Heat oil in a large skillet and saute the chopped onion, grated carrot and finely chopped mushrooms.
Once soft, add the rice and bulgur, stir well and add the chopped walnuts, raisins, offal, soy sauce and all the spices. After frying the rice and bulgur, pour in 2/3 cup (150 ml) white wine. Once the alcohol has evaporated, pour in about 2/5 cup (100 ml) of hot water.
Once the rice is well swollen, remove the stuffing from the heat. Fill the rabbit with it nicely and sew it up.
In a large, oiled baking dish, pour in water and place the rabbit. Brush it with a mixture of 3 1/3 tbsp (50 ml) white wine, 3 tablespoons of oil and some paprika. Cover the container with foil and put in to bake for 1 1/2 hours at 360°F (180 °C).
Towards the end, clean the fresh potatoes. Remove the baking dish from the oven, remove the foil and distribute the potatoes around the stuffed rabbit. Salt them lightly and sprinkle them with a little white pepper. Brush the rabbit again with a mixture of wine, paprika and oil. Return the stuffed rabbit to the oven and cook until the potatoes are ready.