Rabbit Sauce Piquante - cooking recipe

Ingredients

1 large rabbit, cut in serving pieces
2 c. chopped onions
1 Tbsp. minced garlic
1 c. minced parsley and onion tops
2 pods pepper, remove seeds
4 c. tomatoes
1 Tbsp. salt
oil

Preparation

Fry each piece of rabbit until golden brown in deep fat. Remove rabbit and set aside. Retain 6 to 8 tablespoons oil.
Into oil, add chopped onions and fry until onions begin to curl. Add tomatoes and garlic; cook until fat floats on top.
Add fried rabbit, salt, Tony's Creole seasoning to taste and pepper.
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 with steamed rice.