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Rabbit with sweet sausages
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| Artist: |
_ |
| Categories: |
Alcoholic, Game, Sausages, Wines |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | -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 |
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Procedures:
| 1 | Pierce the sausages to release fat. | | 2 | Simmer in a large covered dry skillet over moderate heat for 10 minutes. | | 3 | Remove the lid and saute sausages until well browned. | | 4 | Remove sausages to cool and slice in 1-inch pieces. | | 5 | In the browning fat from the sausages, saute the rabbit until golden. | | 6 | Set aside. | | 7 | Pour off all but 1 tablespoon of the fat. | | 8 | Add the garlic, onions, and peppers to the skillet. | | 9 | Saute over a moderately low flame until the vegetables are tender. | | 10 | Return the sausage slices to the skillet and add the tomatoes, dried pepper, tomato paste, wine, basil, oregano, orange juice, zest, and salt. | | 11 | Simmer for 10 minutes to blend the flavors. | | 12 | Return the rabbit to the sauce and simmer covered for 20-30 minutes. | | 13 | The rabbit is done when the thickest part of the leg is pierced with a fork and the juices run clear. | | 14 | Serve with buttered pasta or rice. |
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