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Title: Rabbit with Sweet Sausages
Categories: Game Wine
Yield: 4 Servings

1lbItalian sweet sausages(mild)
1 Rabbit; cut in 8 pieces
3clGarlic; minced
1mdOnion; chopped
2 Red bell peppers; thinly sliced
1cnPlum tomatoes-16 oz; undrained
1/2tsDried red pepper flakes
2tbTomato paste
1/4cDry white wine
1tbFresh basil; minced OR
1tsDried basil
1tbFresh oregano; minced OR
1tsDried oregano
  Juice of half orange
  Zest of 1 orange
1/2tsSalt; 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 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. Source: California Heritage Continues, Junior League of Pasadena.