Rabbit with sweet sausages

Yield: 4 servings

-JUDI M. PHELPS (G.PHELPS1)

1 lbs Italian sweet sausages(mild)

1 Rabbit, cut in 8 pieces

3 cl Garlic, minced

1 med Onion, chopped

2 Red bell peppers, thinly

-sliced

1 can Plum tomatoes-16 oz

-undrained

1/2 tsp Dried red pepper flakes

2 tbsp Tomato paste

1/4 cup Dry white wine

1 tbsp Fresh basil, minced OR

1 tsp Dried basil

1 tbsp Fresh oregano, minced OR

1 tsp Dried oregano

Juice of half orange

Zest of 1 orange

1/2 tsp Salt, optional

Procedures

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 1-inch 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 20-30 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.