Rabbit Sauce Piquante
Author: 
 
Makes about 10 Servings
Ingredients
  • 2 rabbits*
  • 3 quarts chicken stock
  • ¾ cup vegetable oil
  • ¾ cup all-purpose flour
  • 2 large yellow onions, diced small
  • 5 cloves garlic, minced
  • 2 green bell peppers, diced small (about 2 cups)
  • 3 stalks celery, diced small (about 2 cups)
  • 3 jalapeños, seeded and minced
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can diced tomatoes, drained
  • 1 cup dry white wine
  • 3 dried bay leaves
  • Salt, ground black pepper, cayenne pepper, Cajun seasoning, and hot
  • sauce, to taste
  • Juice of 4 lemons, divided
  • 12 hard-cooked eggs, peeled
  • 1 (7.3-ounce) jar cocktail onions, drained (about 1 cup)
  • 1 (6-ounce) jar pitted black olives, drained
  • 1 cup sliced green onion (white parts only)
  • Hot cooked white rice, to serve
  • Garnish: sliced green onion (green parts only)
Instructions
  1. In a Dutch oven, add rabbits, and cover with chicken stock. Bring to a boil over high heat; reduce heat, and simmer for about 45 minutes. Remove rabbit from stock, and pick meat from bones (should yield about 3 cups). Strain stock, and keep stock hot.
  2. In a large Dutch oven, add oil, and heat over high heat. Once oil begins to shimmer, reduce heat to low. Add flour, and stir with a flat-bladed wooden spoon until combined. Cook, stirring constantly, until a milk chocolate-colored roux forms. Be careful not to let it burn. If you see black specks, start over.
  3. Add yellow onion and garlic to roux, and cook over medium-high heat, stirring occasionally, until softened, 5 to 10 minutes. Add bell pepper, celery, and jalapeños, and cook, stirring often, until peppers are softened, about 15 minutes.
  4. Add tomato paste to onion mixture, and stir in; cook for about 5 minutes. Add canned tomatoes and wine, stirring until combined. Add 2 quarts rabbit cooking liquid, 1 ladleful at a time, while stirring. Keep any additional stock on hand in case you want to thin the broth later. Bring mixture to a simmer over medium-high heat. Add bay leaves, and season slightly with salt, black pepper, cayenne, Cajun seasoning, hot sauce, and juice of 2 lemons. Let simmer over low heat, uncovered,
  5. for 1 hour, stirring every 15 minutes. Taste and adjust seasonings.
  6. Add reserved rabbit meat, eggs, cocktail onions, and olives to mixture, and gently stir until combined. If mixture looks too thick, add a little broth. Simmer over low heat for 30 minutes.
  7. Stir white parts of green onion and juice of remaining 2 lemons into mixture. Season to taste. Serve over rice, and garnish with green parts of green onion, if desired.
Notes
*Three cups of shredded meat may be substituted. Chicken, pork, fish, or alligator are all good options.
Recipe by Louisiana Cookin' at https://louisianacookin.com/rabbit-sauce-piquante/