Marcelle Bienvenu's
Rabbit Sauce Piquant
Ingredients
1 rabbit (or chicken), about 4 pounds, cut into serving pieces
Salt and cayenne, to taste
¾ cup vegetable oil
¼ tablespoon all-purpose flour
1 cup chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped celery
2 teaspoons chopped garlic
1 (14.5-ounce) can diced tomatoes
1 (10-ounce) can Original Ro-Tel tomatoes
3 tablespoons tomato paste
2 bay leaves
¼ cup red wine (optional)
3 to 4 cups chicken broth or water, as needed
3 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
Directions
Season the chicken or rabbit with salt and cayenne. Heat ½ cup of the oil in a large, heavy pot over medium-high heat. Brown the meat in batches for about 6 minutes on each side. Transfer to a platter and set aside. Drain the oil from the pot and clean it well.
Return pot to stove and, over medium heat, combine the remaining ¼ cup oil and the flour. Stirring slowly and constantly, make a dark brown roux.
Add the onions, bell peppers and celery and cook, stirring often, until the vegetables are soft and golden, about 10 minutes. Add the garlic and cook for one minute.
Add the cans of diced tomatoes and Ro-Tel tomatoes, tomato paste, bay leaves, red wine if using, and three cups of the broth or water. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the oil rises to the surface and a paper-thin skin forms, about 30 minutes. Stir occasionally.
Add the rabbit or chicken, and season again with salt and cayenne. Continue to cook over medium-low until the meat is tender, about two hours. If the mixture becomes too thick, add the remaining cup of broth or water during the cooking time.
Remove the bay leaves, and add the green onions and the parsley. Serve over steamed rice and pass the garlic bread.
