Rabbit sauce piquante

Yield: 1 Servings

Measure 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

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

Similar recipes