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Rabbit sauce piquante




Source of Recipe


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List of Ingredients





Makes about 6 servings
2 rabbits (about 4 pounds), cut into serving pieces
Salt and cayenne to taste
¾ cup vegetable oil
¼ cup all-purpose flour
2 cups chopped yellow onions
2 cups chopped green bell peppers
1 cup chopped celery
2 teaspoons chopped garlic
1 (16-ounce) can whole tomatoes, crushed in their juice
1 (10-ounce) can Ro-Tel tomatoes
3 tablespoons tomato paste
2 bay leaves
¼ cup red wine (optional)
3 to 4 cups chicken broth or water, as needed
3 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves

Season the rabbit pieces with salt and cayenne. Heat a half cup of the oil in a large, heavy pot over medium-high heat. Brown the rabbit, in batches, for about 6 minutes on each side. Transfer to a platter and set aside. Drain the oil from the pot and clean it well.
Return the pot to stove, and, over medium heat, combine the remaining quarter cup of oil and the flour. Stirring slowly and constantly, make a dark brown roux. Add the onions, bell peppers and celery, and cook, stirring often, until the vegetables are soft and golden, about 10 minutes.
Add the garlic and cook for 1 minute. Add the tomatoes, tomato paste, red wine (if using), the bay leaves and 3 cups of the broth or water. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the oil rises to the surface and a paper-thin skin forms, about 30 minutes. Stir occasionally.
Return the rabbit to the pot and adjust seasoning to taste. Continue to cook over medium-low until the meat is tender, about 2 hours. If the mixture becomes too thick, add the remaining cup of broth or water during the cooking time. Remove the bay leaves and add the green onions and the parsley. Serve over steamed rice.



Recipe