One whole rabbit
one cup of white rice
200 g butter
100 g mushrooms
4 cups of still water
Wash the rabbit and sprinkle it with Celtic salt, leave it aside. Wash and clean the mushrooms. Melt a bit from the butter in a pan, add the mushrooms, Celtic salt, pepper, rice and pour 3 cups of water. Stew until the water evaporates and the rice is soft and tender.
Fill the rabbit with the ready mixture and sew it up.
Put the filled rabbit in a baking dish, pour the cup of water, add the remaining pieces of butter over it. Bake for 5 hours, at 350F. The secret to this recipe is to splash the rabbit ( you can use a wooden spoon) every 10 minutes with the baking liquid.