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Loin of Rabbit, Pearl Barley and Winter Greens with Beer Sauce

By bbcfood · From Open Recipes · 26 ingredients
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Why it works: Rabbit and beer work together. They rank in the top 23% of all ingredient pairs, and 9 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

Serves 4
Prep1 hr
Cook2 hr

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Rabbit + beertop 23% of all pairs
    Aroma overlapmoderate
    Mentioned together9 recipes

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

  2. Onion + chickentop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together17,808 recipes

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

  3. Olive + chickentop 4% of all pairs
    Aroma overlapstrong
    Mentioned together10,796 recipes

    Shared aroma: acetic acid hexyl ester (sweet, green).

  4. Chicken + rabbittop 4% of all pairs
    Aroma overlapstrong
    Mentioned together338 recipes

    Shared aroma: 2-pentylpyridine (fat).

  5. Olive + oniontop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together26,431 recipes

    Shared aroma: ethyl butyrate (apple, fruity).

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

Flavor stand-ins for the shallot

How well each one fits the dish's main ingredients (butter, olive, onion, barley, chicken, pepper, rabbit):

  1. Potatobetter flavor fit
  2. Capsicumbetter flavor fit
  3. Tomatobetter flavor fit
  4. Shallotthe original

Fit is the average pairing score against butter, olive, onion, barley, chicken, pepper, rabbit. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).