Title: Rabbit Sauce Piquante
Categories: Game Sauce
Yield: 1 Servings
| 1 | | Rabbit, cut into pieces |
| 2 | tb | Oil |
| 1/4 | c | Water |
| 2 | tb | Worcestershire sauce |
| 2 | tb | Flour |
| 1 | tb | Oil |
| 4 | tb | Tomato paste |
| 1/2 | c | Water |
| 1/4 | c | Onions, chopped |
| 3 | tb | Bell pepper, minced |
| 1/4 | c | Celery, chopped |
| 1 | ts | Garlic, minced |
| 1/4 | ts | Tabasco sauce |
Pan-fry rabbit in oil until lightly brown. Add 1/4 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 (1/2 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