RABBIT SAUCE PIQUANTE

      Title: RABBIT SAUCE PIQUANTE
  Categories: Wildgame, Spices
       Yield: 1 Servings
  
       1    Rabbit, cut into pieces
       2 tb Oil
     1/4 c  Water
       2 tb Worcestershire sauce
       2 tb Flour
       1 tb Oil
       4 tb Tomato paste
     1/2 c  Water
     1/4 c  Onions, chopped
       3 tb Bell pepper, minced
     1/4 c  Celery, chopped
       1 ts Garlic, minced
     1/4 ts Tabasco sauce
  
   Pan-fry rabbit in oil until lightly brown. Add 1/4 C water and
   Worcestershire; cover pan tightly and simmer for about 25 minutes. In
   a black iron pot, brown flour in 1 Tbsp oil to make a roux. Add
   tomato paste and additional water (1/2 cup), stirring thoroughly. Add
   onions, pepper, celery, garlic and tabasco. Blend well and pour over
   simmering rabbit. Cook over low heat about 30 minutes. If sauce
   thickens too much, add a small amount of hot water. Serve with rice.
   Also for: Hugg's Note: Rabbit, squirrel, Poule d'Eau, duck, beaver
   etc Source: LOUISIANA CONSERVATIONIST Sep 76 Recipe date: 09/22/76
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