Recipes 2009
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Prep Time: 2 Hours
Yield: 8

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, begin 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 rice.



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