After five minutes add half a glass of hot water (13) and half stock cube (14). Melt it, mix well and then cover it again to bring the rabbit at the end of cooking (15). Times depend on the size of the meat and range from a minimum of 40 minutes to a maximum of one hour. Always check with a fork the meat baking, and when ready, serve on a hot table, with a little bit of aubergine and olives.