1 plump rabbit (wild is great)
Salt and pepper to taste
Bacon fat or shortening (for browning rabbit)
Flour (for dredging rabbit)
1 c. water
3 tbsp. flour
1 tbsp. vinegar
1 oz. ketchup
2 bay leaves
1 med. onion, sliced
Dash of red pepper

Cut rabbit into frying pieces. Salt and pepper to taste; dredge with flour and fry until golden brown. Remove rabbit pieces and set aside. Make gravy by adding flour to drippings in skillet. Add the water and stir until smooth. Add vinegar, ketchup, bay leaves, red pepper, and onion. Place meat into gravy; cover and simmer until tender. Wonderful.