Laminate the garlic.
Chop the onion.
Cut the carrot with your own utensil, giving it a round shape.
Clean the loins of the rabbit from fats. Marinate, for about 2 hours, with laminated garlic, bay leaves, thyme, white wine, salt and pepper.
Preheat the oven to 180º.
After that time, drain the loins of the marinade and roll in strips of bacon. Then place in an oven tray. Sprinkle with a drizzle of olive oil and marinade.
Bake for about 20 minutes.
Cook the peas in salted water. Rinse with cold water, drain and reserve.
Do the same with pea berries and carrots. Reserve 2/3 of the peas, to make a puree for the rice.
Sauté both types of peas and carrots in a little butter to add flavor.
Mash the mashed peas with a little water, together with a tablespoon of butter until smooth.
To make rice with peas, just put the pan on the fire with butter to heat.
Add the onion to sauté.
Add the rice and wrap in the fat.
Wet with vegetable stock.
Season with salt.
Before finishing cooking the rice, add the pea puree. Wrap gently.
Finally, combine with butter and Parmesan cheese. Rectify seasonings.
Hire to taste harmoniously.
