Skip to main content
Main

Saute Rabbit

A rabbit sautéed and simmered in a flour‑thickened gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Rabbit and flour are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,067 recipes. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓

Saute Rabbit

Ingredients

Directions

  1. Wipe the rabbit dry and fry it until browned.

  2. Nearly cover the rabbit with hot water and simmer with a lid for 15 minutes.

  3. Mix flour with cold water to thicken the gravy.

  4. Add salt and pepper to taste.

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

    Shared aroma: acetaldehyde (pungent, ethereal).

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

    Shared aroma: 2-pentylpyridine (fat).

  3. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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 browns in the pan and becomes tender as it simmers.
Flour
Starch thickens the cooking liquid into a gravy as it heats.

The step that matters

Mix flour with cold water before adding it to the gravy. Starch granules disperse evenly in cold water but clump when they hit hot liquid directly. Pre-mixing with cold water lets the flour thicken the gravy smoothly.

“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.

You might also like

Rabbit PattiesRabbit Patties6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes