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Rabbit with sweet sausages
Artist: _ Yield: 4
Categories: Alcoholic, Game, Sausages, Wines Rating: no rating.
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Ingredients:
-JUDI M. PHELPS (G.PHELPS1)
1 lbsItalian sweet sausages(mild)
1 Rabbit, cut in 8 pieces
3 clGarlic, minced
1 medOnion, chopped
2 Red bell peppers, thinly
-sliced
1 canPlum tomatoes-16 oz
-undrained
1/2 tspDried red pepper flakes
2 tbspTomato paste
1/4 cupDry white wine
1 tbspFresh basil, minced OR
1 tspDried basil
1 tbspFresh oregano, minced OR
1 tspDried oregano
Juice of half orange
Zest of 1 orange
1/2 tspSalt, optional
Procedures:
1Pierce the sausages to release fat.
2Simmer in a large covered dry skillet over moderate heat for 10 minutes.
3Remove the lid and saute sausages until well browned.
4Remove sausages to cool and slice in 1-inch pieces.
5In the browning fat from the sausages, saute the rabbit until golden.
6Set aside.
7Pour off all but 1 tablespoon of the fat.
8Add the garlic, onions, and peppers to the skillet.
9Saute over a moderately low flame until the vegetables are tender.
10Return the sausage slices to the skillet and add the tomatoes, dried pepper, tomato paste, wine, basil, oregano, orange juice, zest, and salt.
11Simmer for 10 minutes to blend the flavors.
12Return the rabbit to the sauce and simmer covered for 20-30 minutes.
13The rabbit is done when the thickest part of the leg is pierced with a fork and the juices run clear.
14Serve with buttered pasta or rice.
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