Key ingredients in Southern-style rabbit recipes are rabbit, onion, cayenne, salt and pepper, and Creole seasoning. Southern Fried Rabbit calls for rabbit, flour, spices, milk and brown bouquet sauce. Combine rabbit pieces, 1/3 cup of flour, 1/2 teaspoon of salt and 1/8 teaspoon each of black and cayenne peppers in a bag, and shake the mixture until the meat is coated. Brown the meat in a skillet at medium-high heat, and cook it on low for 25 more minutes.
Stir 3 tablespoons of flour into 3 tablespoons of oil at medium heat, and stir in 1 1/2 cup of milk or chicken broth. Once the mixture starts to bubble, season it with salt, pepper and brown bouquet sauce. Serve the gravy over the fried rabbit.
To make Jack's Smothered Rabbit, marinade 2 cut-up rabbits in 1 cup of milk, 1 tablespoon of Creole seasoning and 1 tablespoon of garlic powder overnight, and then drain out the liquid. Cook 2 pounds of chopped onions in oil for 20 minutes over medium heat, and then stir in 1 chopped bunch of celery and 1 chopped bell pepper. Once the vegetables are caramelized, add 2 tablespoons of water, and scrape off the brown residue on the pan.
Season the rabbit with salt and pepper to taste, dust it with flour, and add it to the skillet. Once the meat browns, mix in 6 chopped garlic cloves and 1 cup each of chopped green onions, fresh parsley and water. Bring the mixture to a boil, and add water as needed until the gravy thickens. Serve the rabbit over rice.