Rabbit with Sweet Sausages
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
italian sausage
|
*
|
| 1 | each |
rabbit
cut in 8 pieces |
*
|
| 3 | cloves |
garlic
minced |
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
sweet red bell peppers
thinly sliced |
|
| 1 | can |
italian plum (roma) tomatoes
undrained |
*
|
| ½ | teaspoon |
red pepper flakes
|
|
| 2 | tablespoons |
tomato paste
|
|
| ¼ | cup |
white wine
dry |
*
|
| 1 | tablespoon |
basil
fresh, minced, or 1 ts dried basil |
|
| 1 | tablespoon |
oregano
fresh, minced, or 1 ts dried oregano |
|
| 1 | x |
orange juice
from half an orange |
*
|
| 1 | x |
orange zest
from 1 orange |
*
|
| ½ | teaspoon |
salt
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
italian sausage
|
*
|
| 1 | each |
rabbit
cut in 8 pieces |
*
|
| 3 | cloves |
garlic
minced |
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
sweet red bell peppers
thinly sliced |
|
| 1 | can |
italian plum (roma) tomatoes
undrained |
*
|
| 2.5 | ml |
red pepper flakes
|
|
| 3E+1 | ml |
tomato paste
|
|
| 59 | ml |
white wine
dry |
*
|
| 15 | ml |
basil
fresh, minced, or 1 ts dried basil |
|
| 15 | ml |
oregano
fresh, minced, or 1 ts dried oregano |
|
| 1 | x |
orange juice
from half an orange |
*
|
| 1 | x |
orange zest
from 1 orange |
*
|
| 2.5 | ml |
salt
optional |
|
Directions
Pierce the sausages to release fat.
Simmer in a large covered dry skillet over moderate heat for 10 minutes.
Remove the lid and sauté sausages until well browned.
Remove sausages to cool and slice in 1-inch pieces.
In the browning fat from the sausages, sauté the rabbit until golden. Set aside.
Pour off all but 1 tablespoon of the fat. Add the garlic, onions, and peppers to the skillet.
Sauté 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 to 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.
