Rabbit Pie

Ingredients

• 1 kg rabbit leg (boneless)
• 250 g leeks
• 2 stalks celery
• 150 g Carrots
• 1 untreated orange
• 2 tbsp butter
• 2 tbsp flour
• 220 ml dry white wine
• 250 ml game stock
• 250 g heavy cream (at least 30% fat)
• 75 g crème fraîche
• 1 tbsp chopped rosemary
• Salt
• ground pepper
• 250 g raw smoked sausage
• 1 tbsp Olive Oil
• 300 g puff pastry (cold section)
• 1 egg yolk
• 3 tbsp milk

Instructions

1. 1.

   Trim the meat and cut into 1-2 cm pieces. Clean, wash, peel if necessary, and cut all vegetables into 5-10 mm pieces. Wash the orange hot, dry it, grate the zest, halve the fruit and squeeze out the juice.

2. 2.

   Preheat oven to 170 °C (fan). Brown rabbit in butter for 4-5 minutes, add vegetables and cook 2 more minutes. Dust with flour, season with salt and pepper, then add wine, game stock, cream, orange juice and crème fraîche. Season with rosemary, salt and pepper, cover and simmer in oven for about 1 hour.

3. 3.

   Slice the sausages, remove the meat from the casing and form into 2-3 cm balls. Fry in oil for 2 minutes until browned, then add to the finished ragout and adjust seasoning. Spoon the ragout into a heat‑proof dish. Raise oven temperature to 200 °C.

4. 4.

   Cut puff pastry to fit the dish. Whisk egg yolk with milk and brush the rim of the dish. Place pastry on top, press firmly, brush again with egg wash and score lightly. Bake in preheated oven for 30-35 minutes until golden brown. Serve sprinkled with orange zest and sea salt if desired.