Rabbit Sauce Piquant

2 small rabbits, cut in pieces

1/4 cup cooking oil

2 cups chopped onions

1-1/2 cups chopped celery

1 cup chopped bell pepper

4 garlic pods, chopped fine

1/2 cup parsley, chopped

1 teaspoon sugar

2 (8 ounce) cans tomato sauce

1 (6 ounce) can tomato paste

1 large can whole tomatoes

1 (4 ounce) can mushrooms

7 cups water, approximately

salt and red pepper to taste

Cook rabbit in oil on medium heat until well browned. Remove rabbit and set aside. In same oil brown onions, celery, and bell pepper until wilted. Add tomato paste to greens and brown lightly. Add tomato sauce, whole tomatoes and six cups water and cook until oil floats to the top. Skim, add browned rabbit, mushrooms, garlic and sugar and cook until rabbit is tender and sauce is desired thickness.

Serve over cooked white rice. Sprinkle with parsley.

Copyright 1998-2014 Stephen Ricciardelli