Why it works: Vinegar and liver work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 345 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓
How to Skin Rabbits, Hares, and Squirrels
Ingredients
Directions
Cut the skin around the joints of the legs and remove the fore-feet.
Peel the skin off the hind-legs from the feet to the tail.
Tie the hind-legs together and hang the carcass up.
Pull the skin downward toward the head, removing the fore-legs as you go.
Cut off the head if desired, then continue pulling the skin down to the nose and cut off the end.
Wipe the carcass with a wet cloth to remove any hairs.
Remove the entrails, saving the blood, liver, heart, and kidneys.
Wash the inside of the carcass with 1 cup of vinegar for sauce or gravy preparation.
Cook the liver, heart, and kidneys whole or chop them finely to mix with the gravy.
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.
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Vinegar + livertop 20% of all pairsSmell alikelowCooked together345 recipes
Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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