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RABBIT SAUCE PIQUANT
  • 1/4 cup vegetable oil
  • 2 lbs dressed rabbit, cut into servings places
  • 1 teaspoon chopped garlic
  • 1 (15 ounce) can Rotel tomatoes & chilies
  • 1 teaspoon cajun seasoning (or to taste)
  • 1 chopped onion
  • 1/2 chopped bell pepper
  • 1 chopped celery rib
  • 1 (8 ounce) can tomato sauce
  • 1 (15 ounce) can beef gravy
  • 1 tablespoon oyster sauce
  • 1 teaspoon lemon juice
  • 1 (8 ounce) can sliced mushrooms (or saute your own)
  • 1/4 cup chopped green onion
  • 1/4 cup chopped fresh parsley
    1. Season meat with Cajun seasoning. Heat oil. Brown meat well. Remove meat and excess oil, leaving brown residue in bottom of pot. Add onion, bell pepper and celery. 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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