Skip to main content
Main

Hare or Rabbit Hashed or Stewed

A stew of hare or rabbit pieces browned with lard, flour, onions, spices, and claret, simmered for hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

Why it works: Clove and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Hare or Rabbit Hashed or Stewed

Ingredients

Directions

Prepare

  1. Heat a flat stew-pan and add the lard.

  2. Place the pieces of hare or rabbit in the pan, ensuring each piece touches the bottom.

  3. Brown the meat on both sides, then sprinkle with flour.

Stew

  1. Add the small onions and let cook for 5 minutes over moderate heat.

  2. Pour in the boiling water and season with salt, pepper, cloves, allspice, garlic, bay leaves, and parsley.

  3. Simmer slowly for 1.5 hours.

  4. Add the claret and continue to simmer for 2 hours longer.

Serve

  1. Serve when ready, ensuring it does not dry out.

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. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  4. Allspice + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together1,289 recipes

    Shared aroma: estragole (anise, licorice).

  5. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 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

Hare or rabbit
Provides the main meat, which becomes tender through long, slow simmering.
Flour
Dusted over the browned meat, it thickens the cooking liquid into a richer sauce.
Lard
Fat for browning the meat, building color and savory flavor on the pan surface.
Claret
Adds acidity and wine flavor, deepening the sauce during the final long simmer.
Onions
Soften and sweeten as they cook, adding body and aromatic flavor to the stew.

The step that matters

Simmer slowly. Gentle, low heat over a long time breaks down the connective tissue in the meat, making it tender. Boiling hard toughens the meat and can dry it out.

Swap the onion

How well each one fits the dish's main ingredients (rabbit, flour, pepper, clove, allspice, garlic, parsley):

  1. Shallotfits better
  2. Carrotfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against rabbit, flour, pepper, clove, allspice, garlic, parsley. 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.

More rabbit stew recipes

in Milk 5Spanish 5Herb 4Bordeaux 3with Bacon 3with Bacon and Sherry 3 See all 81 →

You might also like

Rabbit PattiesRabbit Patties6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes