Rabbit Sauce Piquant

Place the rabbit bones and the water in a large stockpot and bring to a boil over medium-high heat. Reduce the heat and let boil slowly for 45 minutes to 1 hour. Remove the bones and skim and re your roux is already made, add it to the pot and get it good and hot. Remove the roux from the heat and stir in half each of the yellow onions and bell peppers. Let cool.


Add the tomatoes to the cooled roux mixture, place the pot over medium-high heat, and cook for 30 minutes, stirring often. Stir in the rabbit stock, the remaining onions and bell peppers, the rest of the salt and pepper mixture, and the Tabasco sauce. Continue to cook over medium heat, stirring often, 45 minutes to 1 hour. Add the rabbit meat and let simmer 30 minutes more until the meat is very tender. stir in the green onions and parsley, remove from heat, and serve in gumbo bowls over rice.


Serves 6.


Note: try it with turtle, frogs' legs, squirrel, alligator, or plain old chicken. Let the tenderness of the meat be your guide to cooking time.


Source: Alex Patout's La. Restaurant