Recipe - Rabbit With Sweet Sausages

JUDI M. PHELPS (G.PHELPS1)
1 pound Italian sweet sausages(mild)
1 Rabbit; cut in 8 pieces
3 cl Garlic; minced
1 md Onion; chopped
2 Red bell peppers; thinly
cut or sliced up
1 cn Plum tomatoes16 oz;
undrained
One half teaspoon Dried red pepper flakes
2 tablespoon Tomato paste
One fourth cup Dry white wine
1 tablespoon Fresh basil; minced OR
1 teaspoon Dried basil
1 tablespoon Fresh oregano; minced OR
1 teaspoon Dried oregano
Juice of half orange
Zest of 1 orange
One half teaspoon Salt; optional

Pierce the sausages to release fat. Simmer in a large covered dry
skillet over moderate heat for 10 minutes. Remove the lid and saute
sausages until well browned. Remove sausages to cool and slice in 1inch
pieces.
In the browning fat from the sausages, saute the rabbit until golden.
Set aside. Pour off all but 1 tablespoon of the fat. Add the garlic,
onions, and peppers to the skillet. Saute over a moderately low flame until
the vegetables are tender.
Return the sausage slices to the skillet and add the tomatoes, dried
pepper, tomato paste, wine, basil, oregano, orange juice, zest, and salt.
Simmer for 10 minutes to blend the flavors.
Return the rabbit to the sauce and simmer covered for 2030 minutes. The
rabbit is done when the thickest part of the leg is pierced with a fork and
the juices run clear. Serve with buttered pasta or rice.
Source: California Heritage Continues, Junior League of Pasadena.