| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Meats, Main dish | 1 | Servings |
INGREDIENTS
| 1 | Rabbit, cut into pieces | |
| 1/2 | c | Cooking oil |
| 1/2 | c | Flour |
| 3 | Onions, chopped | |
| 1 | Bell pepper, chopped | |
| 1/2 | c | Celery, chopped |
| 2/3 | c | Shallots, chopped |
| 1/3 | c | Parsley, chopped |
| 1 | pt | Oysters |
| Salt & pepper to taste | ||
| Tabasco to taste |
INSTRUCTIONS
Make a roux in a black iron pot with oil and flour. Cook slowly over low heat until dark brown, stirring occasionally. Add onions, bell pepper and celery, cooking until wilted. Add seasonings and 3 quarts of hot water, then add season seasoned rabbit and cook in a covered pot over low heat for 2 hours or until rabbit is very tender. Add oysters, shallots and parsely. Simmer slowly until edges of oysters begin to curl. Serve over rice with file' and french bread.
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