2 dressed rabbits
1/2 c. flour
1 tsp. salt
1 tsp. pepper
Vegetable oil or shortening for frying
1 lg. can evaporated milk
1 can cream of chicken soup
1 can cream of celery soup
2 tsp. ground sage

Remove loins from back of rabbit, cut into serving pieces. Cut off legs, discard rib section. Mix flour, salt and pepper in a bag. Wash rabbit pieces in cold water, drain. Shake rabbit in seasoned flour.

Heat oil in iron skillet over medium heat. Brown rabbit pieces lightly on both sides.

Mix soups, sage and milk until thoroughly combined. Drain oil from skillet. Pour soup mixture over rabbit. Cover. Bake in preheated 325 degree oven until back legs are tender. If young rabbits are used, check for tenderness after 1 hour. If older rabbits are used, bake for 1 1/2 hours before checking.