Rabbit sauce piquante
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Rabbit sauce piquante
  Rabbit    Sauces    Spices  
Last updated 6/12/2012 1:19:40 AM. Recipe ID 51100. Report a problem with this recipe.
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      Title: Rabbit sauce piquante
 Categories: Wildgame, Spices
      Yield: 1 Servings
 
      1    Rabbit, cut into pieces
      2 tb Oil
    1/4 c  Water
      2 tb Worcestershire sauce
      2 tb Flour
      1 tb Oil
      4 tb Tomato paste
    1/2 c  Water
    1/4 c  Onions, chopped
      3 tb Bell pepper, minced
    1/4 c  Celery, chopped
      1 ts Garlic, minced
    1/4 ts Tabasco sauce
 
  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: Hugg's Note: Rabbit, squirrel, Poule d'Eau, duck, beaver
  etc Source: LOUISIANA CONSERVATIONIST Sep 76 Recipe date: 09/22/76
 




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Recipe ID 51100 (Apr 03, 2005)

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