Chris & Bex's entree, Rabbit Roulade.


3 whole rabbits

700g ground pork sausage

9 chicken livers

3 onions, peeled and finely diced

6 garlic cloves, peeled and finely diced

3/4 Tbsp cayenne pepper

3 Tbsp fennel seeds

30 prosciutto slices

3/4 cup bourbon

4 Tbsp olive oil

Salt and pepper

Cauliflower Puree

3 cauliflower, washed and cut into florettes

600g butter

600ml cream

6 Tbsp chicken stock

Pumpkin Sauce

2kg rabbit carcasses, chopped

1.2kg pumpkin flesh, chopped

12 Tbsp oil

240g shallots, peeled and finely chopped

200ml raspberry vinegar

800ml sweet white wine

2L vege stock

4 bouquet garnis

4 vanilla pods, split lengthways

12 star anise

160g butter, chilled and diced

Salt and pepper

Carrot Chips 

4 carrots, peeled and washed

Salt and pepper

Fresh herbs


1. To make the Roulade, start by deboning the rabbit, keeping the saddle intact. Set aside in the fridge. In the meantime, place the pork sausage, cayenne pepper, fennel seeds, onions, garlic, salt and pepper in a bowl. Season well and set aside.

2. Then proceed to heat a large pan over a medium heat. Drizzle with olive oil and carefully place livers in the pan to sear. Remove from the pan and set aside. Deglaze the pan with the bourbon and add to the pork mixture. Stir well to combine then set aside.

3. To assemble the roulade, lay three pieces of glad wrap on the bench. Follow with the sliced prosciutto and then the rabbit saddles. Then spread the sausage mixture evenly down the middle of the saddles, followed by the livers. Then pull the saddle into a roll. Once it is tight and secure, place into a vacuum bag and seal. Place into a water bath set at 65* for 1-1.5hrs. Once the meat reaches the correct temperature, remove from the bag and pat dry. Sear the roulade in a large pan over a high heat with a drizzle of olive oil. Once golden, remove from the pan and set to rest. Slice to serve.

4. To make the cauliflower puree, place the cauliflower into a pot of boiling seasoned water to blanch for 3mins. Drain and return to the pot with the butter and cream. Bring to the boil and remove. Pour into a blender and blitz until smooth. Add the chicken stock and season to taste. Pass through a sieve and keep warm to serve.

5. To make the carrot chips, peel the carrots into ribbons and pat dry. Place into a deep fryer until crispy. Season and top with fresh herbs.

6. To make the pumpkin sauce, start by heating the oil in a large pot over a medium heat. Add carcasses and colour them quickly. Pour off excess fat then add the shallots and pumpkin to sweat for 3mins. Take off the heat and add the raspberry vinegar. After 1 minute, return to the heat and deglaze with white wine. Simmer for 5 minutes then add remaining ingredients. Continue to cook on a low heat for 45 min, skimming the surface whenever necessary. Then pass the sauce through a chinois into a clean pan and reduce until it is thick enough to coat the back of a spoon. Off the heat, whisk in the butter, a little at a time. Season to taste with salt and pepper and serve at once.