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Braised Rabbit

3 1/2 – 4 lb. rabbit
Salt & pepper
About 1/2 c. flour
Butter, salad oil or other fat
About 3 tbsp. onion, sliced, 1/2 c.
Liquid, 1-2 c.

Cut rabbit into pieces for serving. Singe and remove pin feathers if necessary. Wash under running water or wipe with wet cloth. Dry thoroughly. Sprinkle with salt and pepper, dredge with flour. Reserve remaining flour for gravy. Heat fat in a heavy skillet and brown the chicken in it. If onions are used, brown them in the same pan which the rabbit is almost browned