Desert Rat Rabbit

Cut your rabbit up as you would chicken.

Unless you've got a young one, under 4 pounds, throw the hind legs to your dog (bone the meat first, rabbit bones are brittle and could hurt your old buddy).

The reason for this is that the hind legs of an adult jackrabbit are so gamey and strong that no amount of kitchen trickery will render them edible.

Wash the pieces and set them to soak overnight in a gallon of salt water with a 1/2 cup of vinegar.

Pour off the salt water and rinse.

Cover with cold water and bring to a boil.

Turn down heat and let simmer as slowly as possible for at least an hour.

Remove from water and let cool.

Put some seasoned flour in a paper bag and drop in rabbit pieces and shake until flour covers them.

Heat a little bacon grease or other oil in a big iron skillet.

Brown both sides of rabbit at high heat; reduce heat to low simmer.

Add a little water and cover skillet so rabbit will steam.

Should be done in about 30 minutes to an hour.

Poke with a fork to check tenderness.

Serve like fried chicken.