Why it works: Rabbit and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,448 recipes. Both carry decanal, which smells soap, orange peel. The science ↓
Broiled Young Rabbit
Ingredients
Directions
Prepare
Split the rabbit down the back with a strong knife and lay it open.
Wash and dry the rabbit, then flatten it with a cleaver.
Brush the rabbit with bacon fat or butter.
Broil and serve
Broil the rabbit for about 15 minutes with two hot fire bricks on top.
Serve with butter gravy poured over or dipped in it.
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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Rabbit + buttertop 15% of all pairsSmell alikemoderateCooked together1,448 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Young rabbit
- Provides the lean meat that is broiled and served as the main dish.
- Bacon fat or butter
- Adds fat that carries heat over the surface, helping the meat brown and stay moist.
The step that matters
Flattening the rabbit before broiling. Flattening the rabbit to an even thickness lets it cook at a uniform rate, so the thick parts cook through without the thin parts drying out or burning.
“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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