1In a large skillet or pan, fry up the bacon to use the grease for cooking...save the bacon for other meals once cooked.
2while the bacon is frying, mix the 1/3 cup flour, 1/2 tsp salt, 1/8 tsp cayenne pepper and 1/8 tsp black pepper into large zip-lock bag
3add rabbit pieces to bag and shake to coat...allow the pieces to sit out at room temp for 30 minutes and dry...also, once coated, lay in dish or pan and reapply shake mix as needed for a good coat
4Add the coated pieces to the fry pan with bacon grease and brown on all sides over medium high heat
5sprinkle a generous amount of paprika on the pieces in the pan...do not be shy on the paprika!
6reduce heat and cover tightly. Cook over low heat until tender about 20-25 minutes, turning pieces once half way through
7When you turn the pieces in the pan, reapply another generous sprinkly of Paprika! Do not be shy!
8After 20-25 minutes, remove pan cover and cook another 5 minutes
9Remove pieces and place on paper towell to dry
10For gravey, blend in 3 tbsp's of flour into the pan grease and add the broth (be sure to remove any large crisps from the rabbit that may be in the grease) and cook over medium heat, stirring constantly until thick and bubbly. Add salt, pepper and brown bouquet in the sauce/gravey to taste
11Serve the rabbit, with gravey...we like it over rice with lots of gravey!!! Add biscuits and veggies and you are set.