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Prep Time:
2 Hours
8 Servings

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, dressed and cut into 8 pieces
1 squirrel, dressed and cut into 8 pieces
1 cup oil
1 cup flour
2 cups chopped onions
1 cup chopped celery
½ cup chopped bell peppers
2 tbsps minced garlic
1 (6-ounce) can tomato paste
1 (10-ounce) can Rotel® tomatoes
1 (16-ounce) can whole tomatoes
1 quart beef stock
2 tbsps sugar
salt and 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 minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Add tomato paste and continue to stir 5–6 minutes or until sauce is a nice brown color. Add Rotel® tomatoes, whole tomatoes and beef stock. Blend well into the roux mixture, bring to a rolling boil and reduce to simmer. Add meats and sugar then season to taste using salt, black pepper and cayenne pepper. Blend well. Add oregano and Worcestershire sauce. 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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