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Levraut Entier Rôti

A whole rabbit roasted with lard, salt, pepper, wrapped in paper, served with blood sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rabbit and pepper are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 1,334 recipes. Both carry 2-pentylpyridine, which smells fat. The science ↓

Levraut Entier Rôti

Ingredients

Directions

Prepare

  1. Skin the rabbit carefully.

  2. Insert fine lard into the meat, especially on the large fillets.

  3. Create an opening in the hind legs to cross and secure them with string.

  4. Insert the front legs into the body cavity.

  5. If desired, marinate the rabbit beforehand.

  6. Skewer the rabbit and secure it tightly to prevent pressure marks.

  7. Wrap the exposed ends of the legs in lightly oiled paper.

Roast and serve

  1. Roast over intense heat, ensuring the meat remains slightly pink inside.

  2. Serve with a sauce made from the rabbit's blood and season with pepper.

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

    Shared aroma: 2-pentylpyridine (fat).

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

What each ingredient does

Whole rabbit
Provides the main meat, which is cooked whole and kept tender and juicy.
Fine lard
Inserted into the meat to add moisture and richness during roasting.

The step that matters

Roast over intense heat, keeping the meat slightly pink inside. Rabbit is lean and dries out quickly when overcooked. Cooking it hot and stopping while the centre is still slightly pink keeps the fillets moist and tender.

“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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