Sauce de Lapin (Rabbit Sauce) is a traditional Gabonnaise (from Gabon) recipe for a classic stew of rabbit in a red wine, onion, tomato puree and peanut butter base. The full recipe is presented here and I hope you enjoy this classic Gabonaise version of: Rabbit Sauce (Sauce de Lapin).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This recipe is a Gabonnaise delicacy. I found on a recent visit that rabbits are raised for their meat on a family basis throughout West/Central Africa. As a result, recipes containing rabbit (which are not native to sub-Saharan Africa) have started appearing in many countries.
Often they are adaptations of local 'soups'. This recipe is far more upmarket, based on French cocq au vin, but with the addition of the West African staples of tomato purée and peanut butter.
A white wine version is sometimes made with palm wine and grasscutter or guinea pig is substituted for the rabbit meat. This is also made with smoked rabbit/grasscutter or guinea pig as well.
Ingredients:
1 whole oven-ready rabbit
unsalted butter, for frying
red wine
1 Maggi chicken cube
2 garlic cloves, finely chopped
1 onion, chopped
2 tbsp tomato purée
4 tbsp peanut butter
salt and freshly-ground black pepper, to taste
Method:
Wash the rabbit well, set in a dish, cover with wine then set aside in the refrigerator to marinate for 24 hours.
After this time, joint the rabbit. Heat butter in a pan, add the rabbit pieces and fry until nicely browned all over. Add the onion and garlic and fry for 2 minutes then pour in enough water to just barely cover the ingredients.
Bring to a boil and cook for 5 minutes then add the Maggi cube and stir in he tomato purée and peanut butter. Bring back to a simmer, cover and cook for 20 minutes, or until the rabbit pieces are completely tender.
Adjust the seasonings to taste and serve hot with fufu.
)
Click on the image, above to submit to Pinterest.