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1
Cut your rabbit up as you would chicken.
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2
Unless you've got a young one, under 4 pounds, throw the hind legs to your dog (bone the meat first, rabbit bones are brittle and could hurt your old buddy).
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3
The reason for this is that the hind legs of an adult jackrabbit are so gamey and strong that no amount of kitchen trickery will render them edible.
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4
Wash the pieces and set them to soak overnight in a gallon of salt water with a 1/2 cup of vinegar.
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5
Pour off the salt water and rinse.
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6
Cover with cold water and bring to a boil.
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7
Turn down heat and let simmer as slowly as possible for at least an hour.
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8
Remove from water and let cool.
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9
Put some seasoned flour in a paper bag and drop in rabbit pieces and shake until flour covers them.
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10
Heat a little bacon grease or other oil in a big iron skillet.
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11
Brown both sides of rabbit at high heat; reduce heat to low simmer.
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12
Add a little water and cover skillet so rabbit will steam.
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13
Should be done in about 30 minutes to an hour.
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14
Poke with a fork to check tenderness.
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15
Serve like fried chicken.
