6 tablespoons butter
De-Boned rabbit cut into 1 inch pieces (7 rabbits for 6 adult servings)
Rub to coat rabbits, about 3-4 tablespoons
3 cups julienned onions
6 cups canned beef stock
½ teaspoon of salt
½ teaspoon black pepper
cayenne pepper to taste
½ cup finely chopped celery
½ cup finely chopped green bell pepper
2 teaspoons minced garlic
1 (8oz) can tomato sauce
½ cup chopped fresh parsley
1 cup finely chopped green onion tops
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
3 tablespoons dried oregano
3 tablespoons dried thyme
Mix all ingredients together well. Quantities can be adjusted according to amount need.
Coat rabbit pieces well with rub mix
Melt butter in heavy pot or dutch oven over high heat, when butter is melted add rabbit, cover and let cook without stirring about 5-7 minutes until rabbit is brown.
Turn rabbit over and put 2 cups of the onions over the top, recover and cook without stirring until rabbit and onions are well browned (not black) and a dark sediment builds up on bottom of pot, about 5-7 minutes.
Add ¾ cup of stock and scrape the pan bottom clean. Add salt and pepper, recover pan and cook 2 minutes, stirring and scrapping pan bottom once. Add celery, bell peppers and garlic, stirring well. Recover pot and cook about 3 minutes, stirring and scrapping pot bottom once or twice.
Add the tomato sauce and stir in well. Continue cooking uncovered about 5 minutes, stirring and scraping occasionally. Add ½ cup more of the onions and stir in well. Cook until the mixture begins to thicken, about 8 minutes, allow the sediment to build up on the bottom of the pot before stirring.
Stir in the parsley and green onions, add 3 ½ cups of stock, scrape the bottom of the pot clean and cook until the liquid reduces to a thick, dark red gravy, about 20-30 minutes. Stir occasionally. After the mixture has thickened and darkened, add the remaining stock and onions, bring to a boil then reduce heat and simmer until gravy thickens but is still juicy.
Serve along with crusty bread over rice, mashed potatoes or potato salad.