OK let me see if i remember right.
Brown cut up rabbit in black iron skillet with a little oil(just enough to keep the meat from sticking to much), when completely dark brown all over, add chopped onion and saute, after onion is clear add seasoning( mom always used red pepper salt and some fresh garlic) add bell pepper and some water. The water will simmer with the meat and onions and peppers and make gravy, (add a little water at a time) keep the liquid covering the meat and it will tenderize. cover and let simmer a while keeping liquid from evaporating by adding some periodically. Serve over Rice(my favorite) or mashed tators.
Now the browning part is critical, it must caramelize to make a rich gravy so dont add onions and water too soon, in fact just dont burn it but get it real close. meat may try to stick to bottom but its OK for some to stick, that's the gravy when it simmers in the water.
Its called Smothered rabbit, we used wild cotton tails but tame will do!
OK I'm going rabbit hunting tomorrow night! this made me hungry.
