If it is a young rabbit, proceed with recipe. A older tougher rabbit should be boiled in saltwater until tender.
Lightly brown onions in cooking oil. Dredge rabbit pieces in flour. Salt and pepper. Put in hot skillet with oil and onions and cook until brown on both sides. Remove meat from skillet and make gravy by sprinkling one tbs of flour into oil. Cook until brown. Add 1 1/2 cups water, return rabbit to mixture and cook slowly until gravy thickens.