Cut the rabbit into eight serving pieces (two forelegs, two rib sections, two backs, and two hind legs)

Simmer giblets in saucepan with 2 cups of water

Slice salt pork and dice it with a chopper

Brown the diced pieces in a Dutch oven or casserole over medium heat; remove the pieces and save. Brown the rabbit pieces in the pork fat in the Dutch oven, taking care to avoid spattering fat

This will take 10 to 15 minutes

Add the giblet liquid; cover and sim- mer for 35 to 40 minutes. Meanwhile prepare gravy thickening

In a heavy skillet, over medium heat, toast the flour until it resembles cocoa powder, stirring constantly to prevent burning

This will take 10 to 15 minutes

Let flour cool in skillet.