Welcome to Foodie Thursday with Me ! It’s all about wild game today :
The recipe I am sharing today is a classic South Louisiana recipe for Rabbit .Yes ! Rabbit (but you can use Chicken) . I grew up with a family of hunters and great cook. During rabbit season this classic always hit the table. So enjoy our traditional Rabbit Sauce Piquant
- 1 rabbit cut into 8 pieces
- 1 cup oil
- 1 cup flour
- 1 (6-ounce) can tomato paste
- 2 cups chopped onions
- 1 cup chopped celery
- ½ cup chopped bell peppers
- 2 tbsps diced garlic
- 1 (10-ounce) can Rotel tomatoes
- 1 (16-ounce) can whole tomatoes
- 1 quart beef stock
- 2 tbsps sugar
- salt to taste
- black pepper to taste
- cayenne pepper to taste
- ½ tsp oregano
- 2 tbsps Worcestershire Sauce
- ½ cup sliced green onions
- ¼ cup chopped parsley
In a heavy-bottomed Dutch oven, heat oil over medium-high heat. Season rabbit using salt and peppers and sauté until golden brown. Remove from oil and keep warm. Add flour to pot and, using a wire whisk, stir until dark brown roux is achieved. Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add tomato paste and continue to stir 5-6 minutes or until the sauce is a nice brown color. Add tomatoes and beef stock. Blend well into the roux mixture, bring to a rolling boil and reduce to simmer. Add meat, sugar, salt and peppers. Blend well. Add oregano and Worcestershire. Allow to simmer 1 hour or until game is tender. Finish with green onions and parsley. Serve over a plate of steamed white rice.
Cooking options :
- Granny cooked on the stove in a large dutch oven. Like the recipe.
- Mom cooked it in the stove for an hour or more (until tender)
- I cook in a crock pot slow & low until meat is tender.
Sauce piquante, or peppery sauce, is a stew-like dish of French origin in Louisiana. It can be made with seafood, domesticated meats or wild game. Tomato is added to the dish to give it a slight rusty color. Although called peppery, the sauce has just the right touch of spice.