|
|
1 lg. or 2 med. Rabbits (cut into serving size pieces, like you cut
up a chicken)
4 T. Oil
1 lg. Onion (chopped)
1 med. Bell Pepper (chopped)
1 c. Celery (chopped)
2 cloves Garlic (minced)
3 - 4 T. Roux
1 Sm. Can Tomato Paste
2 cans Chicken Broth
Salt, Red Pepper, Black Pepper, Tabasco Sauce
Worcestershire Sauce
Cooked Rice
Season rabbit with salt, peppers, Tabasco & Worcestershire Sauces. Put oil in an 8 quart heavy sauce pot or a heavy roaster, and allow to get hot but not smoking. Put meat in and brown it. You want it to be a medium brown and it will make a brown crusty mess in the bottom of your pot. Remove from pot to a platter.
Add a little water to the pot to dissolve the crusty bottom. Add onion, bell pepper, & celery and wilt. Add garlic and continue to cook for a few minutes.
Add roux and tomato paste. Mix in well, you want to incorporate them well with the other ingredients.
Add broth. You may have to add a little water AFTER it has simmered a while. You want the consistency to be thicker than gumbo, more like a stew.
Taste to see how you need to season it. Add seasoning to your taste. It really needs to be spicy - not firey hot. Chef Paul Prudhomme put it very well "All you want in your mouth is a nice after glow".
Add the rabbit to the pot and let cook for 1½ to 2 hours or until rabbit is tender. Simmer on a medium to low heat, all you want is a slow simmer.
Serve over cooked Rice. |
|
|
