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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 256
% Daily Value**
Total Fat 13g
20%
Saturated Fat 6g
8%
Unsaturated Fat 2g
Cholesterol 64mg
21%
Sodium 142mg
6%
Total Carbohydrate 9g
3%
Dietary Fiber 1g
4%
Sugars 3g
Protein 24g
Vitamin A  6%Vitamin C  13%
Calcium  4%Iron  15%
Potassium  16%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Rabbit Sauce Piquante

Date Added: July 17, 2009

Ingredients:

1 Rabbit cut into pieces
2 Tablespoons Vegetable Oil for greasing
1/4 Cup Water lukewarm (110 to 115
2 Tablespoons Worcestershire Sauce recommended (1-2)
2 Tablespoons Flour A/P
4 Tablespoons Tomato Paste (15 oz)
1/4 Cup Onion chopped
3 Tablespoons Bell Peppers minced
1/4 Cup Celery chopped
1 Teaspoon Garlic minced
1/4 Teaspoon Hot Sauce ( use red pepper instead)
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Directions:

1. Pan-fry rabbit in oil until lightly brown.

2. Add 1/4 C water and Worcestershire; cover pan tightly and simmer for about 25 minutes.

3. In a black iron pot, brown flour in 1 Tbsp oil to make a roux.

4. Add tomato paste and additional water (1/2 cup), stirring thoroughly.

5. Add onions, pepper, celery, garlic and hot sauce.

6. Blend well and pour over simmering rabbit. Cook over low heat about 30 minutes.

7. If sauce thickens too much, add a small amount of hot water.

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Dietary Notes:
This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Bell Pepper, Tomato, Malt, Garlic, Celery, Beef, Onion allergies.
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