Par boil the rabbits for about an hour. remove rabbit from water and save water and allow rabbit to cool. debone rabbit and flour the rabbit chunks as they are deboned. brown the floured rabbit chunks in butter and remove from the pan but leave the drippings in the pan. add about 2 1/2 cups of the parboil water with 3 tbls of flour with salt and pepper to the frying pan and cook until it starts to thicken. Add rabbit chunks back to the gravy as you are putting biscuits in the oven.

split the biscuits and lay out on a plate and spoon the rabbit chunks and gravy over the biscuits. This is the ONLY way I will prepare rabbits. They make the best gravy of any meat hands down.

TRAP