Instructions: Roll rabbit pieces in seasoned flour; shake off excess and reserve. Brown pieces slowly in hot butter, then add water and cover. Reduce heat and cook slowly until tender, about 1 to 1 1/2 hours, adding water if needed. Uncover and cook 5 minutes to crisp. Remove from heat and keep warm; remove all but 2 tablespoons of pan juices. Stir in 2 tablespoons of reserved flour, add milk and heat, stirring, until thickened. Season to taste with salt and pepper.

This recipe yields 6 to 8 servings.

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