Try this meat recipe by Brett Graham, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.
Season the shoulders well and seal in a pan, then lightly cook over charcoal if possible.
Add the chopped shallot and mushrooms and cook until lightly coloured.
Add garlic, thyme and 1 sprig of rosemary, splash of dry sherry and the stock.
Cook for 6 hours at about 90°C if possible. If not, keep checking until meat comes away from bone. Let cool in stock.
Remove meat from bone being careful not to break it up too much.
Pass off sauce and add some to the picked meat to moisten.
Bake the pumpkin in the oven, wrapped in foil with other sprig of rosemary.
Once cooked, remove the rosemary and blend pumpkin until smooth, then keep warm.
In a spice grinder, blitz mandarin peel, juniper, pepper, chestnut flour, salt and set aside.
Spoon some pumpkin purée into a warm bowl then gently place in a few spoons of the hare compote.
Scatter on some sliced chestnuts and sprinkle with the mandarin and juniper mix.
Serve with a little extra sauce poured around.