- 1 kilogram Rabbit leg (boneless)
- 250 grams Leeks
- 2 sticks Celery
- 150 grams carrots
- 1 Orange
- 2 tablespoons butter
- 2 tablespoons Pastry flour
- 220 milliliters dry white wine
- 250 milliliters Game stock
- 250 grams Whipped cream (at least 30% fat content)
- 75 grams Crème fraiche
- 1 tablespoon chopped rosemary
- freshly ground peppers
- 250 grams raw smoked Sausage
- 1 tablespoon olive oil
- 300 grams Puff pastry dough (Refrigerated)
- 1 egg yolk
- 3 tablespoons milk
Rinse rabbit, pat dry and cut into 1-2 cm (approximately 1/2-1 inch) pieces. Rinse, trim and peel vegetables and chop. Optionally, cut vegetables in 5-10 mm (approximately 1/4-1/2 inch) pieces. Rinse orange in hot water, wipe dry, and finely grate peel. Squeeze juice from orange.
Preheat the oven to 170°C (approximately 350°F). Sauté rabbit meat in butter 4-5 minutes, add vegetables and sauté for about 2 minutes. Add flour and season with salt and pepper. Stir in wine, game stock, cream, orange juice and crème fraîche. Season with rosemary, salt and pepper, cover and braise in oven about 1 hour.
Remove meat from sausage casings and shape meat into 2-3 cm (approximately 1 inch) large meatballs. Sauté meatballs in oil for 2 minutes, add to the simmered stew and season to taste. Fill oven proof ramekins with stew.
Increase oven temperature to 200°C (approximately 400°F). Cut puff pastry to the size of the ramekins. Mix egg yolk with milk and brush the rim of each ramekin.
Place puff pastry over each ramekin and press well. Brush with egg wash and cut small, decorative vents in the dough. Bake in preheated oven for 30-35 minutes until golden. Serve to taste with orange zest and sea salt.