| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
California |
Meats, Alcohol |
4 |
Servings |
INGREDIENTS
|
|
-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 |
INSTRUCTIONS
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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