Rabbit

Rabbit

1/2 c All-purpose flour
1 ts Salt
1 ts Pepper
1 ts Paprika cooking oil
1 4-pound rabbit, cleaned and cut int; o 6 to 8 pieces
1 lg Onion, sliced
1 Green bell pepper, seeded and slice; d

Gravy

1/4 c Drippings from pan
1/4 c All-purpose flour
2 c Water salt and pepper hot cooked ri; ce or mashed pot

For rabbit. combine flour, salt, pepper, and paprika in a bag and shake well.

Place rabbit, one piece at a time in bag. Shake to coat well.

Heat small amount of oil in 12 inch skillet on medium heat. Saute onion and bell pepper. Remove from skillet.

Add rabbit. Brown each piece well, don't crowd. Remove as each piece browns.

For gravy, add flour to drippings. Stir until brown. Stir in water. Bring to a boil. Reduce heat to a simmer.

Add rabbit and sauteed vegetables. Season with salt and pepper. Cover pan. Simmer until rabbit is tender. Serve over rice or mashed potatoes.

Rabbit printer friendly version located here.
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