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2 Young rabbits - (1 1/2 lbs. each) - dressed and quartered
1 ts Salt
1 c All-purpose flour
1/4 ts Red pepper
1 c Vegetable oil
1/4 c All-purpose flour
2 c Milk
1/2 ts Salt
1/4 ts Pepper
Sprinkle rabbits with 1 tsp. salt. Combine 1 c. of flour and the red
pepper; dredge rabbit in the mixture, coating pieces well. Brown
rabbit on all sides in hot oil in a large skillet. Cover, reduce
heat, and cook over low heat 40 to 45 minutes, or until the rabbit is
tender and golden brown, turning once. Drain well.
Pour off the pan drippings, reserving 1/4 c. of the drippings in the
skillet. Add 1/4 c. flour, stirring until smooth. Cook the mixture
for two minutes, stirring constantly. Gradually add the milk and
cook over medium heat, stirring constantly, until gravy is thickened
and bubbly. Stir in remaining salt and pepper. Serve the gravy with
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