Rabbit sauce piquante
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 |
Directions
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