Rabbit Sauce Piquante

5 rabbits, cut into 8 pieces each
1 1/2 cup medium roux
Oil to brown rabbit
6 cups chopped onion
3 cups chopped bell pepper (Red and Green)
2 cups chopped celery
1/4 cup chopped hot peppers
1 jar minced garlic
3 large cans crushed tomatoes
1 bottle white wine
1/2 gallon water
1 1/2 quarts chicken stock
3/4 cup Parsley, chopped
3/4 cup Green onion tops, chopped
Sliced lemons, for garnish
Parsley sprigs, for garnish
Salt to taste
Black Pepper, to taste
Cayenne Pepper, to taste
White Pepper, to taste

Saute onions, peppers, celery until wilted and clear.  Add garlic.   Cook 5 minutes.  Add tomatoes and roux.  Salt and pepper to taste.   Thin with white wine, chicken stock and water.  Simmer to desired consistency.

Dredge rabbit pieces in seasoned flour.  Brown rabbit pieces in oil, 8 to 10 minutes.  Add rabbit to sauce 1 - 2 hours before serving.  Add parsley and green onion tops to sauce 20 minutes before serving.

In center of plate, mold 1/2 cup rice.  Place a piece of rabbit next to the rice.  Cover with gravy.  Garnish with parsley, green onion and lemon slices.