Cut the rabbit into 6 pieces, 4 legs and two back pieces, (back cut in half) with the ribs removed. Place in a pot of salted water with a large carrot cut into about 4 pieces, a medium onion halved and a stalk of celery cut into 4 pieces. Put a lid on the pot and bring to a boil, then turn back to simmer and cook until you can easily pass a meat fork through a thigh. Skim the foam off the water as it forms and discard. When the meat is tender enough for the fork to easily pass through remove the meat from the pot and discard the vegetables. Mix flour salt and pepper in a bowl while the meat is cooking.
Dredge the meat in the flour, salt and pepper mixture and put into a skillet with about 1/4 inch of bacon fat and a little butter melted in the skillet. Place the meat in the skillet and fry till brown, not burned, you just want a crust, you do not have to cook the meat as it is already cooked. Turn once to brown the other side. Serve with mashed potatoes. Try not to fight over the piece with the back straps. The rabbit will be crisp on the outside and moist and tender inside. We save bacon fat and keep it in the fridge prior to small game season so we are prepared. Simple recipe and very delicious. We use the same recipe for squirrel.
When you are up to your butt in alligators, it is hard to remember your intent was to drain the swamp. Stay focused!