Rabbit Sauce Picante
1 large wild or tamed rabbit (cut in 8 pieces)
2 tbsp butter
1/2 cup chopped onion
1/2 cup diced bellpepper
1 tbsp garlic
1 12oz can tomato paste
1 beef bouillion cube
2 cups beef or rabbit stock
1 cup all purpoose flour
1 tbsp lemon
Melt butter in black iron pot then dredge rabbit pieces in the 2 cups of flour. Brown rabbits good on all sides, next add onions, bellpeppers, garlic and sautee stirring in the vegetables thoroughly. Turn heat to medium low, cover and simmer for 30 minutes, stirring occasionally. Next melt beef cubes in hot water and add to beef or rabbit stock. After simmering for 30 minutes add tomato paste and cook for 10 minutes, stirring often. Add remaining flour to the pot and stir in well. Cook for 5 minutes stirring very often.
Next pour your liquid in gradually until reaching thickness desired (gravy should be like thick stew). Add salt, red and black pepper to taste. Add 1/2 tbsp of Worchstershire sauce and three dashes of tabasco. Also add lemon. Serve with steamed rice garnished with fresh chopped parsley.
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