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MasterClass with Pete Gawron

Roulade of Bendigo Rabbit with Homemade Black Pudding

Classic Cassoulet of Duck, Pork & Lamb

Roulade of Bendigo Rabbit with Homemade Black Pudding



1 well conditioned wild rabbit
1 sheet of puff pastry, 20cmx30cm
100 gms of black pudding
1 litre of pomace olive oil, or same of duck/goose fat
140 gms rock salt, 1 pinch of powdered star anise, few turns of the pepper mill
1 bay leaf
1 clove of garlic, crushed
1 good sprig of wild thyme
A little veal stock and pinot, reduced, as a sauce, plus a few pickled crab apples
Plus 1 free range egg yolk and 30 mls of cream, to glaze pastry


The night before, remove legs from the rabbit, cut the saddle into 3 pieces, dust the salt onto the rabbit pieces, apply to both sides, place in a non reactive container cover with cling film. The next morning, wash off the salt, pat dry with a paper towel, place in shallow roasting tray, massage pepper and star anise into the rabbit pieces.

Pour over oil or duck fat add thyme, bay leaf, the clove of garlic, cover in tin foil, and place in oven at degrees 80C, for 10 hours, until falling off the bone, there can be some variance in time with a wild rabbit, muscle condition plays a part here.

When cool, remove from oil, pat of excess oil, pull from bone

Then, heat oven to 180C.

Lay a sheet of cling film onto a board, then lay the bacon rashers, side by side, and vertically, onto the cling film, then place the pieces of rabbit onto the bottom quarter of the bacon rashers

Press a log of black pudding into the centre of the rabbit meat, then using a firm pressure, roll all into a log, refrigerate for an hour. allowing the rabbit confit to ''set up''.

Place the pastry sheet on the bench, remove wrap from the rabbit, roll in pastry, mix egg yolk and cream, paint log to glaze.

Place in oven for about 25 minutes, until golden brown.

Serve with a little pinot, veal stock reduction, and, perhaps a few crab apples.

Classic Cassoulet of Duck, Pork & Lamb

Serves: 12

One of the great French classics, we have adapted this dish rather nicely to suit our local produce - all of these ingredients come from our area. It's a great dish to eat in the depths of winter with a glass or two of fantastic local pinot noir. The smoky flavours of the cured meats, rich tomato and haricot beans give this dish depth and richness.

Another aspect of note - cassoulet really matures in flavour after a day's rest. Never season this dish with salt, as enough is present in the cured meats. Another tip, it's best made in a large quantity. For this recipe you will need a large pot capable of holding at least 10 litres.


1.5 kg dried white haricot beans
1 goose or duck
rock salt
a good handful of coarsely chopped thyme
a splash of pomace oil
2 kg shoulder of lamb, chopped into 10 cm cubes
10 thin pork sausages, cut into 3 cm lengths
8 chorizo sausages, cut into 3 cm pieces
3 ham hocks, sawn into 5 cm slices
1 kg smoked pork belly, cut into 4 cm dice
500g mild salami and 500g pepperoni, both cut into 1 cm slices
6 onions, peeled and coarsely chopped
1 head of garlic, peeled and coarsely chopped
1.5 kg ripe tomatoes or, if you are making this in the winter, the
same quantity of canned plum tomatoes
2 bay leaves
1.8 litres dry riesling
ground black pepper
2 cups white breadcrumbs
1 large cup chopped parsley


Cover beans with plenty of cold water; leave for at least five hours, preferably overnight.

Chop, or have your butcher chop, your goose or duck into a dozen pieces, cover with rock salt and a little of the thyme and leave in the fridge overnight. The next day, brush salt from the bird and wipe down the pieces with a damp cloth.

In your large pot, heat the oil. Begin browning the bird, six or seven pieces at a time. You'll soon notice the bird release quite a bit of fat into the pan. This is good, as it adds fantastic depth of flavour to the dish. Remove the pieces of bird as they brown and add some more. If you add too many at once the dish tends to stew, and the lovely browning process stops. Do the same with the lamb, sausages, ham hocks, pork belly and sliced salamis. Set meat aside as it browns. By now you may have an abundance of rendered fat, in which case, pour it off (strain and keep for sauteeing potatoes at a later date perhaps).

Add onions and garlic and cook until softened (about seven minutes). Return meats to the pot, add tomatoes and drained beans, bay leaves, and the rest of the thyme and wine. Season with a few grinds of black pepper. If all ingredients are not immersed completely, add a little water.

Place a lid on the pot. Bring to a hard boil, then place in an oven preheated to 150?C for about two and a half hours. All of the meats should be tender.

Just before serving, sprinkle with breadcrumbs; the oils from the cured meats that have risen to the surface will combine with the breadcrumbs and bake to form a crust. As you serve, sprinkle generously with chopped parsley.

(TX: 1 August 2011)