1 large rabbit (cut in 8 pieces)
2 Tbsp butter
1/2 cup chopped onion
1/2 cup diced green pepper
1 Tbsp garlic
1 12oz can tomato paste
1 beef bouillion cube
2 cups beef or rabbit stock
1 cup all purpose flour
1 Tbsp lemon
Optional - 1/2 tsp Worchestershire and 3 dashes Tobasco for "zip"
Melt butter in black iron pot then dredge rabbit pieces in flour. Brown rabbits well on all sides, next add onions, peppers, garlic and sautee stirring in the vegetables thoroughly. Turn heat to medium low, cover and simmer for 30 minutes, stirring occasionally. Next melt beef cubes in hot water and add to beef or rabbit stock. After simmering for 30 minutes add tomato paste and cook for 10 minutes, stirring often. Add remaining flour to the pot and stir in well. Cook for 5 minutes stirring very often. Next pour your liquid in gradually until reaching thickness desired (gravy should be like thick stew). Add salt, red and black pepper to taste. Also add lemon. Serve with steamed rice garnished with fresh chopped parsley.
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