Chef: Edna Lewis
Photo Credit: The New York Times
2 rabbits, cut into 6 pieces each
1 cup flour seasoned with ½ teaspoon black pepper, ¼ teaspoon thyme, and 1 teaspoon salt
½ cup (1 stick) butter
2 slices bacon, chopped
1 medium-sized onion or 4 to 5 shallots, finely cut
Roll the pieces of rabbit in the seasoned flour and let them set for 20 minutes. Heat a large skillet and cook the butter until it foams, then add the bacon pieces. When they become of bit browned, remove them with a slotted spoon and put in the pieces of rabbit, except the four front quarter pieces (they can be used later in a soup or a stew). Brown on both sides, sprinkle over the browned pieces with defatted bacon, onion or shallot, and ¼ cup of water. Cover and set into the oven at 300˚, or leave to cook on burner slowly for 45 minutes. Serve hot as you would serve fried chicken.