Rabbit cut into pieces. Wash and dry. The pieces are coated thinly with the butter. All spreadable products are mixed and stirred so as to obtain a thick slurry. The meat is coated with slurry. Each piece is placed in an envelope for baking and put it on tape salo or bacon. Prepare two envelopes because a whole rabbit needs two. Leave the meat for 30 minutes in a refrigerator. Heat the oven to 200C. Meat out of the freezer and the envelopes carefully pour 100 ml white wine and 50 ml water. Ensued. Bake at 200C until boiling liquid, and then the temperature was reduced to 160C and baked for about an hour and a half or more, depending on whether it is a young or old rabbit. Finally, envelopes and cut the meat with the sauce poured into the tray and returned to the oven for another 6-7 minutes, salo removed.