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French Stewed Rabbit

A French stew of rabbit pieces cooked slowly with wine, butter, flour, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and allspice match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 6,395 recipes. Both carry estragole, which smells anise, licorice. The science ↓

French Stewed Rabbit

Ingredients

Directions

Prepare the stew

  1. Wash the rabbit pieces and place them in a stew pan.

  2. Season with salt, pepper, mace, and allspice.

  3. Add enough water to prevent sticking and cover the pan.

  4. Stew slowly until the rabbit is about half cooked.

Finish and serve

  1. In a bowl, mix the butter with flour until combined.

  2. Add the butter mixture and claret wine to the stew.

  3. Adjust seasoning with more salt, pepper, or spice if needed.

  4. Serve hot.

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. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  2. Mace + allspicetop 7% of all pairs
    Smell alikemoderate
    Cooked together3,189 recipes

    Shared aroma: methyleugenol (clove, spice).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Allspice + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,302 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: acetaldehyde (pungent, ethereal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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
Provides the meat that becomes tender during slow stewing.
Butter
Adds richness and fat, carrying flavour and giving the sauce a smooth body.
All-purpose flour
Thickens the cooking liquid into a sauce when mixed with butter and added to the stew.
Claret wine
Adds acidity and depth of flavour to the stewing liquid.

The step that matters

Stew slowly until the rabbit is about half cooked. Gentle, low heat with only enough water keeps the meat tender and prevents it from sticking or drying out before the wine and thickening are added.

Swap the mace

How well each one fits the dish's main ingredients (rabbit, pepper, allspice, butter, flour, wine):

  1. Thymefits better
  2. Nutmegfits better
  3. Cinnamonfits better
  4. Macethe original

Fit is the average pairing score against rabbit, pepper, allspice, butter, flour, wine. 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.

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