Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea 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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