Rabbit with Sweet Sausages

• 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
• 1/2 teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 1/4 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
• 1/2 teaspoon salt optional

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 to 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.

italian sausage, garlic, onions, sweet red bell peppers, italian plum, red pepper, tomato paste, white wine, basil, oregano, orange juice from, orange zest from, salt

Taken from recipeland.com/recipe/v/rabbit-sweet-sausages-43220 (may not work)