2 Cups Buttermilk
1 Rabbit,cut into serving pieces
1 cup All-Purpose Flour
1 teaspoon Salt
3/4 teaspoon Pepper
1 cup Vegetable Shortening

3 tablespoons Pan Drippings
1/4 cup Flour
1 1/2 cup Milk

Place rabbit pieces in a large, zipper-lock freezer bag. Cover with buttermilk and soak for at least 2 hours, preferably overnight.Dredge rabbit in flour seasoned with salt and pepper. Heat shortening over medium heat in a cast iron skillet until a speck of flour dropped in it immediately starts to cook. Carefully place rabbit in skillet and brown on all sides. Lower heat and cook until done, turning once. Transfer to serving dish and place in a 200 degree oven to keep warm.

To make the gravy, drain all but 3 tablespoons shortening from skillet. Add flour, stirring to loosen brown bits. When brown and smooth, stir in milk and cook over low heat
until thickened.

Makes 4-5 servings.

©2003 Rick McDaniel

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