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Lapin Au Sauce Piquante (rabbit)




Source of Recipe


French Acadian


List of Ingredients




1 large rabbit, cut in serving pieces
3 C chopped onion
4 C tomatoes
1/2 C minced parsley
1/2 C minced onion tops
1 T minced garlic
2 medium pods hot pepper, minced (to taste)
2 T salt
pepper
fat

Recipe



If using wild rabbit, plunge into boiling water and boil 10 minutes to remove wild taste. Fry rabbit in deep fat until golden brown. remove and set aside. Reserve 6-8 tablespoons fat. Into fat add onion and fry until they begin to curl. Add tomatoes and garlic, cook until fat begins to float to top. Add rabbit, salt, pepper and pepper pods and cover with water. Cook slowly for 2 hours or until tender, adding water as necessary. Cook sauce until thick. Just before serving add parsley and onion tops and cook 10 minutes longer. Serve with steamed rice.