Rabbit Sauce Piquant 1

1/4 cup vegetable oil
2 lb dressed rabbit, cut into servings places
1 tsp chopped garlic
1 ran Rotel tomatoes, chopped
1/4 tsp salt
1/4 tsp red pepper
1/8 tsp black pepper
1 chopped onion
1/2 chopped bell pepper
1 chopped celery rib
One 8 oz can tomato sauce
1 can beef gravy
1 tbs oyster sauce
1 tsp lemon juice
1 can sliced mushrooms
1/4 cup chopped green onions
1/4 cup chopped parsley

Season meat with salt, red pepper and black pepper. Heat oil. Brown meat well. Remove meat and excess oil, leaving brown residue in bottom of pot. Add onion, bell pepper and color. Stir well, scraping residue off bottom of pot. Saute until onions wilt. Add garlic and tomato sauce. Simmer 15 minutes. Add Rotel tomatoes and beef gravy. Simmer 15 minutes. Add oyster sauce, lemon juice, mushrooms and browned rabbit. Stir and simmer on low heat for 2 hours. Add green onions and parsley. Simmer 20 minutes. Serve over rice.

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Cajun Country -- New Iberia, Louisiana