Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Rabbit, cut into pieces |
2 tablespoons | Oil |
¼ cup | Water |
2 tablespoons | Worcestershire sauce |
2 tablespoons | Flour |
1 tablespoon | Oil |
4 tablespoons | Tomato paste |
½ cup | Water |
¼ cup | Onions, chopped |
3 tablespoons | Bell pepper, minced |
¼ cup | Celery, chopped |
1 teaspoon | Garlic, minced |
¼ teaspoon | Tabasco sauce |
Pan-fry rabbit in oil until lightly brown. Add ¼ C water and Worcestershire; cover pan tightly and simmer for about 25 minutes. In a black iron pot, brown flour in 1 Tbsp oil to make a roux. Add tomato paste and additional water (½ cup), stirring thoroughly. Add onions, pepper, celery, garlic and tabasco. Blend well and pour over simmering rabbit. Cook over low heat about 30 minutes. If sauce thickens too much, add a small amount of hot water. Serve with rice.
Also for: Hugg's Note: Rabbit, squirrel, Poule d'Eau, duck, beaver etc Source: LOUISIANA CONSERVATIONIST Sep 76 Recipe date: 09/22/76