Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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