Braised Hare or Rabbit:
1. Skin and clean rabbit, taking special care not to puncture the bladder.
2. Place rabbit in braising pan, and cross the hind legs. Season with onion, salt and pepper, cover with fat and add a small amount of water.
3. Braise very slowly with cover on, for 3 hours.
4. To brown, turn heat up and remove cover the last 1/2 hour or so of cooking.
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