Rabbit (Or Chicken) Sauce Piquante

• 2 rabbits (or chickens), dressed and cut in pieces
• 1 c. oil, divided
• 5 medium onions, chopped
• 2 celery ribs, chopped
• 1 large bell pepper, chopped
• 1 (10 3/4 oz.) can tomato soup
• 2 (8 oz.) cans tomato paste
• 5 c. water
• 1 (4 3/4 oz.) jar stuffed olives, chopped
• 1 lb. fresh mushrooms, sliced
• 3 tsp. salt
• 1 tsp. pepper
• 1 tsp. cayenne pepper
• 1 Tbsp. chopped parsley
• 1 Tbsp. chopped green onions

1. In a Dutch oven over medium heat, brown rabbits or chicken in half the oil. Remove and set aside.
2. Using remaining oil and flour, make a golden brown roux. Add onions, celery and bell pepper and saute.
3. Allow vegetables to simmer for 10 minutes. Add tomato soup, tomato sauce, tomato paste and water. Cook, uncovered, 45 to 60 minutes, stirring frequently.
4. Place browned meat back into sauce. Add olives, mushrooms and seasonings. Allow mixture to come to a boil, lower temperature and then simmer until meat is very tender, about 2 hours.
5. Add parsley and green onions the last 15 minutes of cooking time.
6. Serve over spaghetti or steamed rice. Makes 8.

rabbits, oil, onions, celery, bell pepper, tomato soup, tomato paste, water, olives, fresh mushrooms, salt, pepper, cayenne pepper, parsley, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=491751 (may not work)