Rabbit Sauce Piquante Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Rabbit, cut into pieces
2 tbsp: Oil,
1/4 cup: Water,
2 tbsp: Worcestershire sauce,
2 tbsp: Flour,
1 tbsp: Oil,
4 tbsp: Tomato paste,
1/2 cup: Water,
1/4 cup: Onions, chopped
3 tbsp: Bell pepper, minced
1/4 cup: Celery, chopped
1 tsp: Garlic, minced
1/4 tsp: Tabasco sauce,
Directions:
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: Huggs Note: Rabbit, squirrel, Poule dEau, duck, beaver
etc Source: LOUISIANA CONSERVATIONIST Sep 76 Recipe date: 09/22/76
Source from luhu.jp
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: Huggs Note: Rabbit, squirrel, Poule dEau, duck, beaver
etc Source: LOUISIANA CONSERVATIONIST Sep 76 Recipe date: 09/22/76
Source from luhu.jp