Rabbit Sauce Piquant 2

1 large rabbit, cut in serving pieces
3 cups chopped onions
4 cups tomatoes
1 tbs minced garlic
1 cup minced parsley and onion tops
2 medium size pods hot pepper, minced
2 tbs salt

If using wild rabbit, plunge into deep pot of boiling water and boil for 10 minutes. This is necessary in order to remove the wild taste. Fry each piece of rabbit until golden brown in deep fat. Remove rabbit and set aside, Retain 6-8 tablespoons fat.

Into fat add chopped onions and fry until onions begin to curl then add tomatoes, garlic and cook all until fat floats on top. Add fried rabbit, salt and pepper and pepper pods and cover with hot water. Cook slowly for 2 hours or until rabbit is tender, adding water as needed. Cook sauce until thick.

Just before serving add minced parsley and onion tops and cook 10 minutes longer. Serve rabbit and sauce on a platter accompanied by steamed rice.

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Cajun Country -- New Iberia, Louisiana