Sunday, April 16, 2006

Lyman's rabbit sauce piquant.:


2 rabbits, cut up as to fry (about 3 lbs. each)

3 cups onion, chopped medium fine

2 cups bell pepper, chopped medium fine

2 cups celery, chopped medium fine

1 can Ro-tel diced tomatoes with chilies

1 can diced tomatoes

2 8 oz cans tomato sauce

2 tbs minced garlic

5 bay leaves

1 lb. mushrooms, cut in half vertically

1/2 tsp allspice (optional), but I like it.

1/2 cup oil

1 cup flour (divided)

Tony Chachere’s to taste (or any Cajun or Creole seasoning)

black pepper to taste

juice of 1 lemon

Dredge rabbits in flour and brown in vegetable oil. Pour off oil in measuring cup and add enough oil to return to ½ cup. Make medium dark roux with ½ cup of the remaining oil and ½ cup of flour. Add onions, celery and bell pepper, brown 20-30 minutes (it’s a lot of veggie) or until vegetables are well wilted. Add Rotel tomatoes, diced tomatoes, tomato sauce, lemon juice, bay leaves, garlic and 2 tablespoons of seasoning; simmer 20 minutes. Add rabbit and simmer covered for 1 hour, stirring occasionally to keep from sticking. Check for seasoning and add to taste; black pepper too, if you wish. Add mushrooms and continue simmering until rabbit is tender.

Serve over rice.

(Charlie is not the only vain boy in this house.)

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