If possible, marinate the rabbit for several hours in water, vinegar, onion and black pepper. If frozen, you don't have to marinate it, just rub it with vinegar - massage for two minutes.
Spike it with half the bacon, which you've cut into small pieces. Make a mixture of half the oil, two teaspoons salt, black pepper and mustard in a bowl. Coat the rabbit inside and out with the mixture and leave it while preparing the filling.
Use the remaining oil to fry the bacon and offal (if any). Add the onions until they turn pink, add the carrots, 1 tsp salt and rice.
With the mixture, fill the rabbit and sew it closed. Bake in a deep oven dish and at the bottom, place a wooden spatula underneath the rabbit, pour in the remaining wine and two cups of water.
Cover tightly with foil and bake at least 3 hours at 356°F (180°C). Toward the end, open the foil and baste the rabbit with the juices under it. If necessary, turn it, taking care not to split it and have its stuffing leak out.