- 3 pounds rabbit
- 1 cup sliced oyster mushrooms
- 3/4 cup oil
- 3/4 cup flour
- 1 cup chopped onions
- 1 cup chopped celery
- 1/2 cup red bell pepper
- 1/4 cup diced garlic
- 1 (8-ounce) can tomato sauce
- 1 cup diced tomatoes
- 2 whole bay leaves
- 1/2 tsp fresh thyme
- 1/2 tsp fresh basil
- 1/4 cup chopped jalapenos
- 3 quarts beef stock
- 1 cup sliced green onions
- 1 cup chopped parsley
- salt and cayenne pepper
- Louisiana Gold Pepper Sauce
Cut rabbit into 8 serving pieces. In a 2-gallon cast iron sauce
pot, heat oil over medium-high heat. Add flour and, using a wire
whisk, stir constantly until dark brown roux is achieved. Add rabbit
and cook 10-15 minutes. Add onions, celery, bell pepper, garlic
and mushrooms. Sauté until vegetables are wilted, approximately
three to five minutes. Add tomato sauce and diced tomatoes, blending
well into roux mixture. Add bay leaves, thyme, basil and jalapenos.
Slowly add stock, stirring constantly until all is incorporated.
Bring to a low boil, reduce to simmer and cook forty-five minutes.
Add additional stock if necessary to retain volume. Add green onions
and parsley and cook fifteen additional minutes. Season to taste
using salt, pepper and Louisiana Gold. Adjust seasonings if necessary.
Serve over hot white rice or pasta.