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1
put flour, seasoned salt, tarrogan, garlic powder and pepper in a large mixing bowl and whisk it until well blended.
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2
dredge cut up rabbit pieces in flour mixture and fry.
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3
I prefer a cast iron skillet or Dutch oven with a tight fitting lid.
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4
fry until golden brown on outside.
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5
if you do not have cast iron then place in a baking dish as they are taken out of the skillet.
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6
after rabbit is done make about 1/8 of a cup of oil is left in skillet and the drippings from frying.
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7
if braising skip step #6
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8
put 3 Tablespoons of flour in the skillet.
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9
allow it to turn golden brown.
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10
put 1/2 teaspoon of salt, 1/8 teaspoon of pepper in the skilket
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11
add onion and 3/4 teaspoon of minced garlic.
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12
add 3 cups (2 cups if braising) of broth or water to pan.
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13
step back as it might steam and bubble.
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14
cut up veggies in course cuts... splash with oil add salt, pepper, garlic powder and mix by hand.. put in pan with rabbit and put..
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15
gravy might look watery.
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16
pour over your rabbit pieces.
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17
if you are using the Dutch oven place rabbit pieces back in pan in gravy.
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18
cover with lid and turn down to low.
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19
stir regularly to keep it from sticking.
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20
add more water if it becomes thick.
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21
let cook in low heat for 45 minutes.
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22
*** can serve with mashed potatoes or wild rice pilaf.
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23
**** IF IN BAKING DISH... cover with aluminum foil after adding the gravy and let bake at 375 for 1 hour.
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24
rabbit should be extremely tender.
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25
**** because I use cast iron I cover it with tight fitting lid and place in oven... keep an eye on content if it seems to be getting low on broth add more water or white wine (1/2 cup at a time)
