Rabbit Sauce Piquant
Rabbit Sauce Piquant
Rabbit Sauce Piquant
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 Tbsp 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.
Rabbit Sauce Piquant
1 large rabbit, cut in serving pieces
3 cups chopped onions
4 cups tomatoes
1 Tbsp minced garlic
1 cup minced parsley and onion tops
2 medium size pods hot pepper, minced
2 Tbsp salt
Pepper
Fat
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.
SOURCE: [Our_Recipe_World]
Posted By: "crochetmom29526" <[email hidden]>
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