2-3 lb. rabbit
1/2 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
Butter or shortening

Moisten rabbit meat; drain but do not dry. Shake pieces in paper bag in mixture of flour and seasonings. Place pieces in 1/4 inch of hot butter in heavy skillet turning to brown evenly on all sides. Reduce heat, cover and cook slowly 1 hour or until tender. For crisp crust on rabbit meat, uncover for last 10-15 minutes.