Here's an 'ol timey method of fixing them that's hard to beat:
Cut your rabbit up in pieces, as you would a chicken
Prepare a dip with one beaten egg and enough milk to thin it out
Prepare a dredge of all-purpose flour, salt, red and black pepper
Ready an iron skillet by melting 1/4" inch of bacon grease at medium heat
Ready a pressure cooker
Dip your rabbit pieces and dredge (coat) them with the flour mixture & repeat
Brown the rabbit pieces in your iron skillet, turning until consistently browned
Place browned pieces in pressure cooker, add 1/2 cup of water (broth is better)
Lock lid in place, cook at 10 lbs. (medium) pressure for 15 minutes
Now, I don't know what you like to eat with such stuff, but while that rabbit was cooking, I'd have a cornbread or biscuits baking, and I'd be frying some 'taters.
The rabbit will make it's own gravy. If it needs thickened some, use a slurry made up of your leftover dredging flour.
If it's a very young rabbit, you can get by without the pressure cooking, and if you don't have a pressure cooker, you can do it by putting a lid on your fry pan, adding the water or broth, and baking in a 350 degree oven for an hour.
This method works for squirrel too ... and just about any small game.
And it is a way to do it that is, literally,
"old as the hills".
Try it!
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