1 large rabbit cut into serving pieces

3 cups chopped onions

4 cups tomatoes

1 tablespoon minced garlic

1 cup minced parsley and onion tops

2 medium size pods of hot pepper, minced

2 tablespoons salt



If using wild rabbit, plunge into deep pot of boiling water and boil for 10 minutes. This is necessary in order to remove the wild taste. Fry each piece of rabbit until golden brown in deep fat. Remove rabbit and set aside. Retain 6 to 8 tablespoons of fat.

Into fat, add chopped onions and fry until onions begin to curl, then add tomatoes, garlic and cook until all fat floats to the top. Add fried rabbit, salt, pepper, and pepper pods. Cover with hot water. Cook slowly for 2 hours or until rabbit is tender, adding water as needed

Cook sauce until thick. Just before serving add minced parsley and onion tops and cook 10 minutes longer.

Serve rabbit and sauce on a platter accompanied by good old steamed rice.

Mrs. Elmore F. Bonin, St. Martinville

Featured in 1954 Cajun - Creole Cooker

Load comments