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Trussed Rabbit with Stuffing

A rabbit stuffed with liver, heart, kidney, onion, carrot, and mushrooms, cooked slowly in wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Onion and carrot are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 21,601 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Trussed Rabbit with Stuffing

Ingredients

Directions

  1. Truss the rabbit as for boiling after stuffing it.

  2. Melt the butter over low heat in a pan.

  3. Add the liver, heart, kidney, onion, carrot, and mushrooms; fry for 5 minutes.

  4. Moisten with Chablis or Sauterne and add glaze.

  5. Cook slowly until the meat is soft, then let it cool before stuffing the rabbit.

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. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Carrot + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,796 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Rabbit + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,292 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Rabbit
Lean meat that becomes tender when cooked slowly.
Butter
Adds fat and richness, helping the filling ingredients brown and carry flavor.
Liver
Adds rich, savory flavor and a soft texture to the filling.
Mushrooms
Add moisture and earthy flavor to the filling as they cook.
Chablis or sauterne
Adds moisture and acidity, helping to flavor and loosen the filling.

The step that matters

Cook slowly until the meat is soft, then let it cool before stuffing. Slow cooking breaks down connective tissue so the offal and meat become tender. Cooling the filling before stuffing keeps it firm enough to handle and avoids steam and heat loosening the stuffing inside the rabbit.

Swap the carrot

How well each one fits the dish's main ingredients (rabbit, butter, liver, onion, mushroom):

  1. Shallotfits better
  2. Potatofits better
  3. Chivefits better
  4. Carrotthe original

Fit is the average pairing score against rabbit, butter, liver, onion, mushroom. 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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