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Rabbit En Casserole

A rabbit casserole cooked slowly in stock or milk until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Corn and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Rabbit En Casserole

Ingredients

Directions

Prepare

  1. Season the rabbit pieces with salt and pepper.

  2. Dredge the pieces in corn flour.

Sear and braise

  1. Sear the rabbit in corn oil or oleomargarine until browned.

  2. Remove the rabbit and place it in a casserole dish.

  3. Cover the rabbit with hot soup stock, water, or skim milk.

  4. Cook slowly for 2 hours or until tender.

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. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  2. Pepper + corntop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Rabbit + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,067 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Rabbit
Is the main protein that becomes tender during slow cooking.
Corn flour
Forms a dry coating that promotes browning during searing.
Corn oil or oleomargarine
Conducts heat for searing and helps create a browned surface.
Soup stock, water, or skim milk
Provides liquid that keeps the rabbit moist while it cooks slowly.

The step that matters

Sear the rabbit until browned. Browning the floured surface creates flavor through the Maillard reaction. Pieces that are crowded or pale will taste flat, so sear in batches with enough space around each piece.

“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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