| 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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