Ingredients:

• 10 Rabbits
• 10 Opossums
• 4 Medium Onions
• 5 celery
• 1 Leek
• 450ml Port
• 200g Tomato Paste
• 200g Brown Sugar
• 200ml Malt Vinegar
• 8 Bay Leaf
• 12 Cloves
• 12 Star Anise
• 10 red beetroot
• 10 Golden beetroot
• 10 red capsicums
• 1 bunch Dill1 bunch Chervil
• 200ml Balsamic Vinegar
• 200ml Tumeric oil
• Creme Fraiche

Method Order

1. Roast Rabbits & Opossums
2. Roast All Vegetables
3. Add Port
4. Add Paste
5. Add Brown sugar
6. Add Spices
7. Add Stock

Bring all to the boil. Skim off all wastes and reduce by four fifths until thick and syrupish.
Let cool. Remove carcasses and remove meat from bones and slice into julienne and leave aside.

Strain jus and reserve for later.
Boil both the red and golden beetroot in hot water and allow to cool. Remove beetroot from skins and cut into fine julienne, season and leave aside. 
10 Red capsicum
Cut into fine julienne, Blanch under hot water, cool down rapidly and leave aside.

Pastry
Cut pastry into long hinau style leaves, brush with tumeric oil and allow to cool.

Blanched Petit rondels of carrot, turnip and golden beetroot glazed in sugar

1 bunch Dill
1 bunch Chervil
200ml Balsamic Vinegar
200ml Tumeric oil
Creme Fraiche

To assemble
Heat up meats, julienne beetroot and capsicums till piping hot,