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Hare Hashed

Hare meat sautéed with onion, lemon, and red wine, served with currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Hare Hashed

Ingredients

Directions

  1. Season the hare with salt and pepper.

  2. Add chopped onion and lemon, then pour in the red wine.

  3. Heat until hot, then remove the onion and lemon.

  4. Serve with currant jelly.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Red wine + curranttop 14% of all pairs
    Smell alikelow
    Cooked together113 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  4. Pepper + red winetop 15% of all pairs
    Smell alikemoderate
    Cooked together2,075 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Onion + red winetop 17% of all pairs
    Smell alikemoderate
    Cooked together2,075 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

What each ingredient does

Hare
Provides the meat, which is the main body of the dish.
Red wine
Adds acidity and aroma, and helps flavour the meat as it heats.
Onion
Adds aromatic flavour to the wine and meat, then is removed before serving.
Lemon
Adds sharp acidity and aroma, then is removed before serving.

Swap the currant

How well each one fits the dish's main ingredients (pepper, onion, lemon, red wine):

  1. Limefits better
  2. Plumfits better
  3. Orangefits better
  4. Currantthe original

Fit is the average pairing score against pepper, onion, lemon, red wine. 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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