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Fried Rabbit

A dish of rabbit pieces seasoned with salt and pepper, dredged in flour, and fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Fried Rabbit

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Season the rabbit pieces with salt and pepper.

  2. Dredge the pieces in flour, shaking off excess.

Fry and serve

  1. Heat oil in a frying pan over medium heat.

  2. Fry the rabbit pieces until golden brown and cooked through, about 10-15 minutes per side.

  3. Drain on paper towels before serving.

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. Pepper + flourtop 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 meat that is cooked through during frying.
Flour
Forms a dry coating that browns in the hot oil and helps create a crisp crust.

The step that matters

Frying until cooked through. Browning the outside quickly can leave the thick pieces undercooked inside. Medium heat lets the interior cook through while the coating turns golden rather than dark.

“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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