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Rabbit Stew

A stew of rabbit pieces cooked with wine, bouillon, and a flour-sauce thickener.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rabbit and meat work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 315 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Rabbit Stew

Oven, in the book's wordsA hot oven

Ingredients

Directions

Brown the rabbit

  1. Heat grease and fat in a pot over medium heat.

  2. Add rabbit pieces and cook for 2 minutes.

Make the stew

  1. Pour in white wine and meat bouillon.

  2. In a separate bowl, mix plain flour with 1 pint of sauce until smooth.

  3. Add the flour mixture to the pot and stir well.

  4. Simmer until the rabbit is tender, about the same time as hare stew.

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 + meattop 12% of all pairs
    Smell alikelow
    Cooked together315 recipes

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

  2. Rabbit + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,067 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  3. Rabbit + white winetop 15% of all pairs
    Smell alikemoderate
    Cooked together132 recipes

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

  4. Rabbit + saucetop 16% of all pairs
    Smell alikemoderate
    Cooked together330 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Flour + saucetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,078 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Rabbit
Provides the main meat, which becomes tender during a long, gentle simmer.
White wine
Adds acidity and aroma that brighten the savoury flavour of the stew.
Meat bouillon
Supplies the liquid base and savoury depth of the stew.
Plain flour
Thickens the cooking liquid as its starch swells with heat.

The step that matters

Mixing the flour into the pot. Flour must be fully smooth and well stirred into the liquid so its starch disperses evenly. Otherwise lumps form and the sauce thickens unevenly.

“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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