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COMMENT:
Sauce piquante, or peppery sauce, is a stew-like dish of French
origin in Louisiana. It can be made with seafood, domesticated meats
or wild game. Tomato is added to the dish to give it a slight rusty
color. Although called peppery, the sauce has just the right touch
of spice.
INGREDIENTS:
- 1 rabbit cut into 8 pieces
- 1 squirrel cut into 8 pieces
- 1 cup oil
- 1 cup flour
- 1 (6-ounce) can tomato paste
- 2 cups chopped onions
- 1 cup chopped celery
- ½ cup chopped bell peppers
- 2 tbsps diced garlic
- 1 (10-ounce) can Rotel tomatoes
- 1 (16-ounce) can whole tomatoes
- 1 quart beef stock
- 2 tbsps sugar
- salt to taste
- black pepper to taste
- cayenne pepper to taste
- ½ tsp oregano
- 2 tbsps Worcestershire Sauce
- ½ cup sliced green onions
- ¼ cup chopped parsley
METHOD:
In a heavy-bottomed Dutch oven, heat oil over medium-high heat.
Season rabbit and squirrel using salt and peppers and sauté
until golden brown. Remove from oil and keep warm. Add flour to
pot and, using a wire whisk, stir until dark brown roux is achieved.
Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes
or until vegetables are wilted. Add tomato paste and continue to
stir 5-6 minutes or until the sauce is a nice brown color. Add tomatoes
and beef stock. Blend well into the roux mixture, bring to a rolling
boil and reduce to simmer. Add meat, sugar, salt and peppers. Blend
well. Add oregano and Worcestershire. Allow to simmer 1 hour or
until game is tender. Finish with green onions and parsley. Serve
over a plate of steamed white rice.
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