Rabbit Gumbo

1 ½ cups olive oil	1 tablespoon chopped garlic
1 ½ cups sifted all-purpose flour	4 cups water
2 cups chopped onions	2 tablespoons steak sauce
½ cup chopped celery	Louisiana hot sauce to taste or 1 teaspoon cayenne pepper
1 cup chopped bell peppers	1 cup chopped fresh parsley
½ cup chopped fresh parsely	2 cups dry white wine
1 pound andouille or smoked sausage	One 2-pound rabbit, cut into serving pieces

In a large pot, heat the oil over a medium fire, then add the flour and make a very dark roux (see my directions on page 49 of Justin Wilson’s Easy Cookin’ cookbook). Add the onions, celery, and bell peppers and cook, stirring constantly, until the onions are clear. Add the parsley, garlic, water, steak sauce, hot sauce and wine, then drop in the rabbit meat and sausage. Stir to combine, then let it cook, covered, for 2 or more hours.