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Wash rabbit and pat dry. Combine flour, salt, pepper, and rosemary and use to coat rabbit. Refrigerate seasoned rabbit. In a heavy skillet, heat bacon drippings. Add rabbit to the pan and brown on all sides in the hot drippings. Remove browned rabbit pieces from the pan, and allow to drain on a paper towel-covered plate. Set aside and keep warm. Add onion to the pan and saute until transparent. Return rabbit to the pan; add sufficinet water to cover. Cover the pan with a tight-fitting lid and simmer over low heat until tender, approximately 1-1/2 hours. Adjust seasoning to taste. Serve for breakfast with grits and hot biscuits or for dinner with steamed rice, yams, and hot biscuits. |