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Rabbit, Marinaded and Fried

A rabbit marinated in oil, vinegar, herbs, then fried and served with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Rabbit, Marinaded and Fried

Ingredients

Directions

Marinate

  1. Combine rabbit pieces, oil, tarragon vinegar, parsley, thyme, bay leaf, pepper, and salt in a deep pan.

  2. Let marinate for 3 hours, turning occasionally.

Fry and serve

  1. Drain the rabbit pieces and roll them in flour.

  2. Fry in hot oil until lightly browned, about 10 to 15 minutes.

  3. Serve hot, garnished with fried parsley, and with sauce on the side.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Tarragon + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together528 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Tarragon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together1,563 recipes

    Shared aroma: estragole (anise, licorice).

  4. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Rabbit
Provides the meat that is tenderised by the marinade and browned in the frying.
Tarragon vinegar
Its acidity helps tenderise the meat and adds a sharp, tangy flavour.
Flour
Coats the rabbit so it browns evenly and forms a crisp surface when fried.
Oil
Carries heat into the rabbit during frying and helps the coating brown.

The step that matters

Frying until lightly browned. The rabbit must be fried in hot oil long enough to brown and cook through. Too cool an oil soaks in grease instead of crisping the flour coating, while overcooking dries out the lean meat.

Swap the thyme

How well each one fits the dish's main ingredients (rabbit, egg, tarragon, vinegar, parsley, pepper, flour):

  1. Capersfits about as well
  2. Marjoramfits about as well
  3. Thymethe original
  4. Winter savoryfits about as well

Fit is the average pairing score against rabbit, egg, tarragon, vinegar, parsley, pepper, flour. 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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