Sauce Piquant is one of many Cajun dishes drenched in culture and heritage influenced largely by, but not limited to, Acadians, who made their way as far south as Louisiana.
These people were accustomed to living off the land and making use of readily available resources.
When I think of Cajun Cuisine, my mind immediately races to words such as roots, wholesome, and flavorful. As with many Cajun recipes, it starts with a roux.
With this recipe I wanted to decrease the cook time, without losing flavor. After a few adjustments I was able to decrease the total cooking time by an hour and half.
Rabbit Sauce Piquant
Time to make:
1 hour 30 minutes
Also works with:
Squirrel, Turtle, Rabbit, Venison, Alligator
2 Rabbits, cut into 8 separate pieces
¼ C dark roux in a Jar
1 Tbsp Himalayan Salt
1 Tbsp Paul Prudhomme’s Blackened Seasoning
2 Tbsp Vegetable Oil
2 Tbsp brown sugar
Louisiana hot sauce to taste
2 Cloves Garlic, minced
1 onion, chopped
I red bell pepper
1 green bell pepper
1 can Rotel tomatoes, drained
1 can tomato paste
½ C red wine
2 C chicken stock
Seasoned flour for dredging
How to make it:
1. Prepare rabbit. Dredge lightly in seasoned flour.
2. heat oil in dutch oven, cook rabbit on both sides until crisp golden brown., set aside.
3. Add garlic, onions, bell pepper, and seasonings. Sauté until slightly tender.
4. Add red wine. Cook on medium heat until it reduces to ½.
5. Whisk in tomato paste and rotel.
6. Whisk in roux, let cook for 2-3 minutes.
7. Slowly add chicken stock, stirring in ½ cup at a time until smooth consistency is apparent.
8. Add Brown sugar, Place Rabbit back in the sauce.
9. Reduce heat to low, and cook for 45 minutes.
10. Serve over rice.