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Saute of Rabbit Atix Champignons

A sautéed rabbit dish with mushrooms, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mushroom and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Saute of Rabbit Atix Champignons

Ingredients

Directions

  1. Cut the rabbit into pieces.

  2. Sauté the rabbit in butter until browned.

  3. Add sliced mushrooms and cook until tender.

  4. Season with 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. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  2. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  3. Rabbit + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together406 recipes

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

  4. Rabbit + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,448 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: 2-pentylpyridine (fat).

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

What each ingredient does

Rabbit
Provides the main protein, which browns in butter to build savory flavour and a firm, tender texture.
Mushrooms
Release moisture as they cook and soften, adding earthy flavour and a tender texture to the dish.
Butter
Conducts heat for browning the rabbit and adds richness and nutty aroma to the pan.

The step that matters

Browning the rabbit in butter. Rabbit is lean and dries out easily. Searing over steady heat until browned develops flavour through the Maillard reaction, while overcrowding the pan causes steaming instead of browning.

“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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