Because of its active life, rabbit has very little fat, so use plenty of shortening and baste frequently, or the meat will become dry.
Wash the rabbit pieces and drain but do not dry. Shake them in a paper bag in the flour and seasoning. Put the pieces in ¼ inch melted butter in a heavy skillet, turning to brown evenly on all sides. Reduce the heat, cover, and cook slowly for 1 hour or until tender. For a crisp crust, uncover for the last 10-15 minutes of cooking.
Country Fried Rabbit
Brown rabbit meat according to the above directions. Remove excess fat, and add 2 cups boiling water. Cover and simmer for 1 hour, or until tender, over low heat. Turn the rabbit once.
Lapin Cream Gravy
For each cup of gravy desired, use 2 tablespoons rabbit drippings, 1-½ tablespoons flour, and 1 cup milk. Blend drippings and flour thoroughly in the skillet, add milk gradually, and stir until thickened. Add seasoning to taste, herbs, or a little wine. you’ll find a few sliced mushrooms a tasty addition.