Chef John Folse’s Cookbook: Rabbit Sauce Piquante

Chef Folse shows how to make this specialty dish.


See the full video at

Sauce piquante, or “peppery sauce”, is a stew-like dish of French origin in Louisiana. It can be made with seafood, domesticated meats or wild game. Tomato is added to the dish to give it a slight rusty color. Although called “peppery”, the sauce has just the right touch of spice.

Prep Time: 2 Hours
8 Servings


1 rabbit, cut into 8 pieces

salt and black pepper to taste

cayenne pepper to taste

1 cup oil

1 cup flour

2 cups chopped onions

1 cup chopped celery

¼ cup minced red bell pepper

¼ cup minced green bell pepper

¼ cup minced yellow pepper

2 tbsps diced garlic

1 (6-ounce) can tomato paste

1 (10-ounce) can Rotel® tomatoes

1 (16-ounce) can whole tomatoes

1 quart beef stock

2 tbsps sugar

½ tsp chopped oregano

2 tbsps Worcestershire Sauce

½ cup sliced green onions

¼ cup chopped parsley


In a heavy-bottomed Dutch oven, heat oil over medium-high heat. Season rabbit using salt, black pepper and cayenne pepper. Sauté rabbit until golden brown, stirring occasionally. Remove from oil and keep warm. Add flour to pot and, using a wire whisk, stir constantly until a dark brown roux is achieved. Add onions, celery, bell peppers and garlic. Sauté 3–5 minutes or until vegetables are wilted. Add tomato paste and continue to stir 5–6 minutes or until the sauce is a nice brown color. Add tomatoes and beef stock. Blend well into the roux mixture, bring to a rolling boil and reduce to simmer. Add rabbit, sugar, salt and peppers. Blend well. Add oregano and Worcestershire. Allow to simmer 1 hour or until game is tender. Finish with green onions and parsley. Serve over a plate of steamed white rice.

Recipe courtesy of Chef John Folse

Created in partnership with Orleans Coffee