Rabbit Sauce Piquant-2

4 swamp rabbits

2 (15 ounce) cans tomato sauce

1 (12 ounce) can rotel tomatoes

1 (6 ounce) can tomato paste

1 (15 ounce) can chopped mushrooms

1 bell pepper

1 clove garlic

2 bay leaves

1 bunch green onions

1/2 cup chopped parsley

1/2 cup chopped celery

salt, black pepper, cayenne pepper

Louisiana hot sauce

1 cup Italian dressing

5 tablespoons flour

olive oil

1/2 lemon, quartered


Cutup rabbits and marinate overnight, refrigerated, in Italian dressing, Louisiana hot sauce, salt, pepper and cayenne pepper.

In a large pot add about one eighth inch olive oil and fry rabbits until brown, then put aside. Saute garlic, bell pepper, and the white part of the green onions until they are wilted. Add approximately one and a half quarts water, tomato sauce, rotel tomatoes, tomato paste, mushrooms, the green part of the onions, parsley, celery, lemon quarters and bay leaves. Cook on medium heat, stirring constantly until it comes to a boil. To make roux, add olive oil to cover the bottom of a small skillet, add flour, and stir constantly over medium heat until light brown. Add roux to sauce, lower fire and let cook approximately one half hour.

Add fried rabbits to sauce, lower heat, cover and cook until rabbit is tender, about two and one half hours, stirring about every 15 minutes. Adjust salt and pepper to taste. Serve over rice or spaghetti.

Copyright 1998-2014 Stephen Ricciardelli