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Gibier a Poil Roti

Roasted hare with skin, served with a sauce of liver, shallots, wine, broth, vinegar, and blood.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and white wine are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 5,083 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Gibier a Poil Roti

Ingredients

Directions

Roast the hare

  1. Pierce the hare with fine lard in all meaty parts.

  2. Roast on a spit for about one hour, basting frequently.

Make the sauce

  1. For the sauce, mash the liver and sauté it briefly with butter and finely chopped shallots.

  2. Add white wine and broth, then season with salt, pepper, a splash of vinegar, and the reserved blood.

  3. Serve with a clear, tangy sauce made from the roasting juices, vinegar, and finely chopped fried shallots.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Shallot + white winetop 11% of all pairs
    Smell alikelow
    Cooked together881 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. White wine + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together1,776 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Shallot + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Shallot + vinegartop 12% of all pairs
    Smell alikemoderate
    Cooked together2,374 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Hare
Provides the lean meat that is the main component of the dish.
Fine lard
Adds fat that bastes the meat, keeping it moist and promoting browning as it roasts.
Butter
Adds richness and flavor when used to sauté the liver and shallots.
Shallots
Add mild sweetness and aroma to the sauce.
White wine
Adds acidity and aroma that brighten the sauce.
Blood from the hare
Thickens the sauce and gives it a rich, deep flavor.

The step that matters

Adding the reserved blood. Blood thickens when heated and can curdle or scramble if it boils, so it should be added off the heat or at low temperature while stirring constantly.

Swap the shallot

How well each one fits the dish's main ingredients (butter, white wine, pepper, vinegar):

  1. Capsicumfits better
  2. Shallotthe original
  3. Onionfits about as well
  4. Mustardfits about as well

Fit is the average pairing score against butter, white wine, pepper, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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