Rabbit and Squirrel Sauce Piquante
PREP TIME: 2 Hours

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.


  • 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

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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