BRAISED RABBIT
Submitted by: TrophyHunter

1 rabbit
Salt
Butter
Water
Flour

Cut rabbit in serving portions, let stand in salted water overnight. Drain. Roll in flour. Fry in butter until brown on both sides. Add small amount of water. Cover and cook in moderate oven (350) until tender, 1 1/2 to 1 3/4 hours. Pour brown gravy over rabbit. Serves 6.

QUICK SOUTHERN BAKED RABBIT
Submitted by: TrophyHunter

2 young tender rabbits
4 tablespoons vinegar
Salt and pepper
Butter
2 onions minced fine
1 tablespoon flour (I use more to flour all of rabbit)
1 can mushroom soup

Cover with cold water to which 4 tablespoons vinegar has been added and let stand overnight. When ready to cook, drain well, flour and brown in fat with onion, salt and pepper. Add 1 can mushroom soup and 1 can of water, bake in moderate oven until tender.

SOUTHERN BAKED RABBIT
Submitted by: TrophyHunter

2 young, tender rabbits
4 tablespoons vinegar
Salt, pepper and butter
2 onions, minced fine
1 tablespoon flour
2 tablespoons minced ham
1 garlic clove, minced fine
1 sprig tyhme
1 bay leaf
3 sprigs parsley
1 cup chopped mushrooms

Skin and clean the rabbits, then cut in pieces at the joints. Cover with cold water to which has been added the 4 tablespoons vinegar, and let stand overnight. When ready to cook, drain and dry well. Rub with salt, pepper and butter, place in a heavy baking pan, and place in a 400 degree oven for 15 minutes. Meanwhile, chop the onions fine and put in an iron skillet with 4 tablespoons melted butter. Brown lightly, add the flour and brown well. Add remaining ingredients, let simmer a few minutes, then add about 2 cups boiling water. Cook, stirring until smooth. Pour over the rabbits, return to the oven, bake slowly 20 minutes, basting frequently. Serve with cornbread.