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Rabbit

Yield: 1 servings

Ingredients and directions for this recipe

-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

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

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

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

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

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

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

Recipe contributed by Nancy Wilson - Entertainer

See also:
Previous recipe Rabbi's Revenge
Next recipe Rabbit 'n Gravy

Or try one of these recipes:
Malfotte
The Ultimate Rice Pudding