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Broiled Rabbit

Broiled rabbit seasoned with salt, pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rabbit and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,448 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Broiled Rabbit

Ingredients

Directions

Prepare

  1. Clean and wash the rabbit, then cut it open to lay flat with the back up.

Cook

  1. Place the rabbit over the coals and broil slowly until browned on one side, then turn it.

Finish and serve

  1. Once cooked, transfer to a dish and season well with pepper and salt.

  2. Baste generously with butter to keep the meat moist.

  3. Serve on a heated dish.

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. Rabbit + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,448 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Rabbit + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together1,334 recipes

    Shared aroma: 2-pentylpyridine (fat).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Rabbit
Forms the main meat, browning on its surface as it cooks over the coals.
Butter
Adds fat and flavor and helps keep the lean meat moist while it cooks.

The step that matters

Broil slowly over the coals. Slow, moderate heat lets the thick meat cook through while the outside browns evenly. Fast, fierce heat chars the surface and leaves the inside dry or underdone, and lean rabbit dries out quickly.

“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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