Justin Wilson’s Rabbit Sauce Piquant

- *Or see our step-by-step instructio­ns at

SERVES: 6-8 Total Time: About 5 hr.

1 4½-lb. rabbit, cut into 8 pieces by your butcher*

+ Kosher salt and freshly ground black pepper

½ cup bacon fat (or canola oil)

1 cup olive oil

1 cup all-purpose flour

2 cups canned tomato sauce

8 small yellow onions, coarsely chopped (about 8 cups)

1 large green bell pepper, coarsely chopped (about 1½ cups)

2 large celery ribs, coarsely chopped (about 1 cup)

8 medium scallions, coarsely chopped (about 1 cup)

2 cups dry white wine

+ juice of 2 lemons (about ½ cup)

1 Tbsp. Worcesters­hire sauce

1 garlic clove, minced (about 1 tsp.)

1/4 tsp. Angostura bitters

+ Cayenne pepper, to taste

+ Chopped parsley, for garnish

6-8 cups steamed long-grain white rice, to serve

1 Season the rabbit pieces with salt and black pepper. In a large 'utch oven, over mediumhigh heat, cook the bacon fat or canola oil until smoking. Working in batches, add the rabbit to the pot and cook, turning with tongs occasional­ly, until browned all over, 11 minutes per batch. Transfer the meat to a platter and set aside. 'iscard the bacon fat or oil.

2 Make the roux: Return the 'utch oven to the stove and set over medium-low heat.add the olive oil, then whisk in the flour and cook,

stirring continuous­ly with a wooden spoon, until the roux is a rich, chocolate-brown color, about 1 hour. Next, stir in the tomato sauce, then add the onions, bell pepper, and celery. Cover and cook, stirring and scraping the bottom occasional­ly, until vegetables are softened, about 1 hour. Stir in the scallions, add the reserved rabbit pieces, then cover and continue cooking, 30 minutes more.

3 Increase heat to medium, then stir in the wine, lemon juice, Worcesters­hire, garlic, and bitters. Bring to a boil, then turn the heat to low, cover, and simmer until the rabbit is very tender, about 2 hours. Season to taste with more kosher salt, black pepper, and cayenne; top with chopped parsley and serve over rice.

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