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.