Rabbit Sauce Piquant

Name: Rabbit Sauce Piquant
Ingredients: 5 lbs. rabbit, cut in 2-inch cubes; 8 medium onions, chopped; 2 bunches green onions, chopped; 1 large bell pepper, chopped; 1 cup celery, chopped; 2 8-oz. cans tomato sauce; 2 cloves garlic, chopped; 2 TBS. Lea & Perrins Worcestershire sauce; Juice of 2 lemons; ¾ cup bacon drippings; 1 cup all-purpose flour (for roux); ½ cup olive oil (for roux); ½ cup olive oil (for roux); ½ cup olive oil (for roux); Salt; 6 cups water; Red cayenne pepper; ¼ tsp. Peychaud’s bitters; 2 cups dry white wine

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

5 lbs. rabbit, cut in 2-inch cubes
8 medium onions, chopped
2 bunches

Method

Wash the rabbit, season with salt and pepper, and fry in bacon drippings until brown. Remove from fat and set aside. Make a roux, using the olive oil and the flour.

Add onions, green onions, bell peppers, and celery to the roux and cook until clear. Add water, wine, garlic, lemon juice, and tomato sauce and stir. Add the rabbit and simmer for 30 minute