---------- Recipe via Meal-Master (tm) v8.02
  
       Title: RABBIT WITH SWEET SAUSAGES
  Categories: Meats, Alcohol
       Yield: 4 servings
  
            -JUDI M. PHELPS (G.PHELPS1)
       1 lb Italian sweet sausages (mild)
       1    Rabbit; cut in 8 pieces
       3 cl Garlic; minced
       1 md Onion; chopped
       2    Red bell peppers; thinly
            -sliced
       1 cn Plum tomatoes-16 oz;
            -undrained
     1/2 ts Dried red pepper flakes
       2 tb Tomato paste
     1/4 c  Dry white wine
       1 tb Fresh basil; minced OR
       1 ts Dried basil
       1 tb Fresh oregano; minced OR
       1 ts Dried oregano
            Juice of half orange
            Zest of 1 orange
     1/2 ts Salt; 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.
  
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