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| 1 | Recipe Dark Roux; see * Note |
| 10 Tasse | Dark chicken or rabbit stock |
| 1 1/2 Tasse | onions chopped |
| 3/4 Tasse | green peppers chopped |
| 3/4 Tasse | celery chopped |
| 1 gross | Rabbit; cut into 8 pieces, bones and all |
| 3 Tasse | Sliced wild mushrooms |
| 1 | Bayleaf |
| 1 Teelöffel | cayenne pepper |
| 2 Teelöffel | salt |
| 1/2 Tasse | green onions sliced |
| 1/4 Tasse | parsley chopped |
| | salt |
| | black pepper freshly ground |
| 1 1/2 Tasse | Steamed rice |
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* Note: See the "Light To Dark Roux" recipe which is included in this collection.
In a large cast iron pot, heat your roux. Add onions, green peppers, celery, cook for 5 minutes or until the vegetables are wilted. Meanwhile, season rabbit pieces with the cayenne pepper and the 2 teaspoons of salt. Add the rabbit and mushrooms to the roux and vegetables and cook for 15 minutes. Add stock to the pot and bring up to a boil. Reduce heat and simmer for 40 minutes. Taste and adjust seasonings. Add green onions and parsley. Serve with steamed rice.
Recipe
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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