Rabbit Sauce Piquant


1/2 gallon buttermilk

1/4 cup hot sauce

cajun seasoning

2 sticks butter

vegetable oil

24 ounces frozen seasoning blend

garlic, minced

1 whole rabbit, cleaned and cut

1 pound smoked sausage, sliced

1 pound smoked tasso, cubed

16 ounces crawcaine Bloody Mary mix

cajun seasoning

black pepper

garlic powder

onion powder



  1. The night before; combine the buttermilk, hot sauce, and some cajun seasoning. Cover the rabbit in this mixture, and let sit overnight in the ice box (Fridge).

  2. In a large pot, add about 2 tablespoons oil and the melt the butter. When melted, add in the seasoning blend and saute about 20--25 minutes. Add in the garlic and saute for another 3 minutes. Remove from the pot.

  3. Rinse the buttermilk off of the rabbit and in a large bowl, season the rabbit with your seasonings of choice (mine are listed above) Add in a little more oil, and let it get hot. Once hot, add in the rabbit, sausage, and Tasso and let that brown really well.

  4. Pour in about 60 ounces of water, the Bloody Mary mix, and the sautéed onions/peppers. Bring to a boil then lower the heat and let simmer for about an hour.

  5. Serve over rice

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