In a bowl, combine 1 cup of flour, 1 tablespoon plus 1 teaspoon of salt, paprika, and red pepper.

Dredge rabbit pieces in the flour mixture, ensuring they are well-coated.

Heat bacon drippings in a large skillet over medium-high heat.

Add the dredged rabbit pieces to the skillet and brown quickly on all sides.

Reduce heat to low, cover the skillet, and cook for 40 to 45 minutes, or until the rabbit is tender and golden brown, turning occasionally.

Remove the rabbit from the skillet and drain well on paper towels.

Pour off all but 1/4 cup of the drippings from the skillet.

Add the remaining 1/4 cup of flour to the skillet and stir until smooth, creating a roux.

Cook the roux over low heat for 2 minutes, stirring constantly.

Gradually add milk to the roux, stirring constantly to prevent lumps.

Cook over medium heat for 1 minute, or until the gravy is thickened and bubbly.

Stir in the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

Serve the gravy with the fried rabbit.

Garnish with fresh parsley sprigs.