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Rabbit sauce piquante

Yield: 1 Servings

Ingredients:

• 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

Instructions:

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

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