1. Mix the minced beef with the chopped liver and egg white.

2. Sauté the onions and add to the mix. Add the pine nuts, raisins, four spices, salt and pepper.

3. Stuff the mixture inside the rabbit. Place on a tray, rub with olive oil, salt and pepper. Let it marinate for half an hour at room temperature, then place in the oven at 140°C for 34 minutes; turn up the temperature to 180°C for 12 minutes.

4. When cooked, deglaze the tray with red wine. Boil the red wine, add 150g of the beef stock from the tray then sauté the mushrooms and add it to the stock.

5. Let it boil on a low heat and mix with an electric hand mixer till you get the right consistency.

6. Boil the broccoli, potatoes and cauliflower. Sauté the brown rice with butter until it’s translucent, add the salt, a small cup of soy sauce and the beef stock. Boil it on low heat for 20 minutes and serve with the rabbit.