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Hare Cutlets a LA Gogue

Cut pieces of hare meat seasoned with salt and pepper, pan‑fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pepper and butter are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Hare Cutlets a LA Gogue

Ingredients

Directions

Prepare the hare

  1. Lay the hare on a board and cut it in two behind the shoulders.

  2. Remove the hind legs and thighs; set aside for other dishes.

  3. Remove the two back fillets from the saddle.

Cook

  1. Season the fillets with coarse sea salt and pepper.

  2. Cook the fillets in butter until browned and cooked through.

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 + 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

Hare
Provides the lean, tender meat of the saddle fillets that form the cutlets.
Butter
Conducts heat for browning the fillets and adds richness and flavour to the surface.

The step that matters

Cook the fillets in butter until browned and cooked through. Hare saddle is very lean, so it dries out quickly. Cooking only until just cooked through, with a browned surface, keeps the meat moist while the butter browns the exterior.

“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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