Rabbit Pie

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Rabbit Pie
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 10 min.
Ready in

Ingredients

for
4
Ingredients
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
salt
freshly ground peppers
250 grams raw smoked Sausage
1 tablespoon olive oil
300 grams Puff pastry dough (Refrigerated)
1 egg yolk
3 tablespoons milk
How healthy are the main ingredients?
LeekCelerycarrotOrangeWhipped creamrosemary

Preparation steps

1.

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. 

2.

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.

3.

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.

4.

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.

5.

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.