From the saddle of the rabbit of a rabbit, cut 5-6 nice slices of meat and put in a marinade.

The marination method: Rinse 5-10 young horseradish leaves under running water. Shake off excess moisture and use them to wrap the rabbit. Soak a clean linen dish towel in mixture of 1/2 cup water and 1/2 cup vinegar. Squeeze out excess moisture until towel is damp but not dripping and wrap the rabbit in it. Place in crockery bowl, cover with plate and refrigerate 24-48 hours.

After removing from marinade, pound the meat slices well on both sides with meat mallet, sprinkle with salt & pepper. Refrigerate 15 minutes. Run 2 quartered onions, 6-8 fresh washed mushrooms and any scraps of rabbit meat left over from slicing through meat grinder. Add 1 whole egg to ground mixture, salt & pepper to taste, and add enough bread crumbs to get a filling that is spreadably soft but not mushy. 

Spread meat with filling and roll up tightly, tying with strong thread. Brown on all sides in hot fat, then reduce heat, add 1 1/2 cups meat stock, cover and simmer 45-60 minutes or until tender. Sprinkle with 1 Tablespoon or so flour, stirring gently, and add enough hot water to get a nice, pourable sauce.