Rabbit With Soft Fruits And Peppers

Instructions

1. 1

   Rinse and dry the rabbit pieces. Combine the Creole seasoning, salt and flour, and coat the rabbit pieces with the mixture.

2. 2

   Heat the butter in a heavy skillet. Brown the rabbit pieces all around. Remove from the pan and set aside.

3. 3

   Add the brandy to the pan and bring to a boil while whisking the pan to dissolve the browned bits at the bottom. Careful! The brandy can catch fire, which is okay for flavor but potentially dangerous!

4. 4

   When most of the brandy has evaporated, add 1/2 cup of water to the pan, along with the cloves, apricots and the rabbit pieces. Lower the pan to a simmer, cover the pan, and cook until the rabbit legs are tender.

5. 5

   Remove the rabbit pieces and keep warm. Add the wine and Tabasco, and bring to a boil. Reduce for five minutes, then pour the pan contents into a food processor. Puree, then strain.

6. 6

   Clean the pan and return the sauce and the rabbit to it, simmering until everything is hot and combined. Add a little water if the sauce is too thick, and salt and pepper to taste.

7. 7

   Serve with rice.