Cajun
Rabbit Sauce Piquante
A Cajun rabbit stew cooked down in a dark roux and sharp tomato gravy until the meat is tender. It is spicy, earthy, and best spooned over hot white rice with green onion and parsley.
Watch it madeLouisiana Cajun Recipes (007bondjb) · 14:38
Ingredients
- Bone-in rabbit, cut into serving pieces1 1/4 lb
- Kosher salt1 tsp
- Black pepper1/2 tsp
- Cayenne pepper1/2 tsp
- All-purpose flour, for dredging1/4 cup
- Vegetable oil or lard3 tbsp
- All-purpose flour, for roux3 tbsp
- Yellow onion, finely chopped1 cup
- Green bell pepper, finely chopped1/2 cup
- Celery, finely chopped1/2 cup
- Garlic, minced3 cloves
- Tomato paste2 tbsp
- Crushed tomatoes3/4 cup
- Rabbit, chicken, or game stock1 1/2 cups
- Bay leaf1
- Dried thyme1/2 tsp
- Worcestershire sauce1 tsp
- Louisiana-style hot sauce1 to 2 tsp
- White vinegar1 tsp
- Green onions, sliced2
- Fresh parsley, chopped2 tbsp
- Cooked long-grain white rice2 cups
Method
- Season the rabbit pieces with salt, black pepper, and cayenne, then dredge them lightly in 1/4 cup flour and shake off the excess.
- Heat the oil or lard in a heavy Dutch oven over medium-high heat and brown the rabbit well on all sides, working in batches if needed.
- Remove the rabbit to a plate and lower the heat to medium.
- Sprinkle 3 tablespoons flour into the hot fat and cook, stirring constantly with a wooden spoon, until the roux turns the color of peanut butter to dark copper, about 10 to 15 minutes.
- Add the onion, bell pepper, and celery to the roux and cook, stirring often, until the vegetables soften and the roux deepens slightly, about 6 minutes.
- Stir in the garlic and tomato paste and cook until the paste darkens and begins to stick to the pot, about 2 minutes.
- Add the crushed tomatoes a little at a time, scraping the bottom of the pot to loosen the browned bits.
- Stir in the stock, bay leaf, thyme, Worcestershire sauce, hot sauce, and vinegar until the gravy is smooth.
- Return the rabbit and any juices to the pot, bring to a gentle boil, then reduce the heat to low.
- Cover partially and simmer, stirring occasionally, until the rabbit is tender and the sauce is thick and glossy, about 1 hour 15 minutes.
- Taste the sauce and adjust with more salt, cayenne, hot sauce, or vinegar as needed.
- Remove the bay leaf, stir in the green onions and parsley, and simmer uncovered for 2 minutes.
- Serve the rabbit and sauce piquante hot over long-grain white rice.
Common questions
Can I substitute chicken, pork, or another game meat for rabbit in sauce piquante?
Yes. Bone-in chicken thighs work best for a milder substitute, and pork shoulder or venison also hold up well. Adjust simmer time: chicken about 35–45 minutes, pork 1.5–2 hours, and lean game meat until just tender.
How long does Rabbit Sauce Piquante take from start to finish?
Plan on about 1.5 to 2 hours total. Browning and building the roux take the most attention, then the rabbit usually simmers 45 to 75 minutes, depending on size and age of the bird.
What are the most common mistakes when making sauce piquante?
The biggest mistakes are burning the roux, crowding the rabbit so it steams instead of browns, and adding stock too fast. Also avoid rushing the simmer; the rabbit needs steady, gentle cooking to become tender.
How should I store and reheat leftovers?
Cool it quickly, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stove over low heat with a splash of stock or water. It also freezes well for about 3 months.
What should I serve with Rabbit Sauce Piquante?
Serve it over hot white rice to soak up the sauce. Potato salad, butter beans, cornbread, or crusty French bread also work well. A simple green salad or sautéed greens balance the rich, spicy gravy.