Roasted Rabbit

1 skinned and dressed rabbit
1/2 cup vegetable oil
1 cup all-purpose flour
salt and pepper to taste
Corn Stuffing

Preheat oven to 425F.

     Pat the rabbit dry and stuff with the corn stuffing. Place a piece of foil into the opening. Truss rabbit with a string, by tying together the hind and front legs. Brush rabbit with oil. Let oil drip off. Mix together flour, salt and pepper and sprinkle the rabbit generously with the flour mixture. Place on rack on its side in a roasting pan. Roast in oven for 10 minutes; reduce heat to 350-F and roast for 1 1/2 hours, turning frequently.

       Baste rabbit with pan drippings and oil 3-4 times during roasting.  Remove from oven and let rest before carving for about 10 minutes.

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