DIRECTIONS:

1. Cook marinade as the water boils for 1-2 minutes, along with spices (no honey and vinegar). Add the vinegar and the container is pulled from the hot plate. Once the liquid has cooled down, add the honey.
2. Let the rabbit dry, sprinkle with carrots and smoked bacon, and season with salt and pepper. In the baking tray, pour 100 ml of oil and heat on a hob. The rabbit is fried in the heated oil lightly on all sides (no stomach where we will sew).
3. The stuffing is prepared as the pork is cut into pieces, with a size of half a box and soaked in the cold marinade for at least 2-3 hours. The rabbit offals are boiled for 20 minutes and cut to retail. Mix the mushrooms in the same broth for 5-10 minutes.
4. Pork meat is drained from the marinade. In a deeper pot, the oil is fed from the frying of the rabbit and the pork is put in it. Cook under cover while remaining fat.
5. After the pork is fried lightly, add the minced meat and offal, and fry for 2-3 minutes. Add the onion and the grated carrots and fry for 5 minutes. Wash the washed rice and fry for 2-3 minutes. Add the mushrooms, ginger, smoked red pepper, 2k. of the broth (from the mincing of the minks and mushrooms), 1/2 tbsp salt and 1 tsp of pepper. The mixture is left for 3-4 minutes on low heat to allow the rice to absorb the liquid. Add the raisins and leave the filling to cool slightly.
6. The rabbit is filled tightly with the stuffing and sutured. Put it in the tray and cover with bacon slices. If you do not have bacon, you can smear the rabbit with oil.
7. Place the potatoes (whole or cut) around the rabbit and pour one finger of water. Cover the plate with foil and cook the dish for 1 hour and 30 minutes in a heated 180-200 ° oven. The foil is then removed and the dish is baked for another 10 minutes.